Hot Smoked Whiskey Salmon with Horseradish Cream

Mike Robinson smokes salmon fillet infused with malt whiskey and serves it with a luxurious fresh horseradish cream
By Mike Robinson
Hot Smoked Whiskey Salmon with Horseradish Cream
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes plus marinating chilling
  • Effort: medium


  • 400 g salmon, pin boned
  • 200 g table salt
  • 200 g caster sugar
  • 25 g cracked black pepper
  • 25 ml whiskey
  • 30 g grated horseradish
  • 100 ml whipped cream

To serve

  • watercress
  • brown bread and butter


1. Cut a circle of foil to fit the bottom of a wok. Place the foil in the base of the wok and scatter a few tablespoons of the woodchips over. Arrange a circular metal rack on top - it needs to fit half-way up the wok.

2. Trim the fillet. Mix the salt, sugar and pepper together to form a brine. Immerse the salmon in the brine for 1 hour, then remove and rinse well.

3. Pat dry, then brush with malt whisky. Allow to dry for 2-3 hours in the fridge, and then place the salmon on the rack in the wok. Cover with a tight fitting lid and smoke over a medium heat for 20 minutes, or until the salmon is almost cooked. . We are looking for a semi-roasted consistency. Allow to cool, then cut into chunks

4. For the horseradish cream: squeeze the grated horseradish through a cloth and combine with the whipped cream.

5. Serve the salmon chunks with horseradish cream and dressed watercress, and brown bread and butter.

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