Swapping out the traditional Easter ham for a wild west coast Coho salmon… a trio of us prepared an amazing feast for the eyes and the tastebuds over this past weekend festivities. For those who enjoy a fresh wild salmon, may we suggest marinating the salmon with two tablespoons (or more) of your favorite single malt. In our case we used Singleton Single Malt Whisky of Dufftown TAILFIRE, with its notes of wood shavings, walnut and hints of cut grass. Mix the whisky with two tablespoons of maple syrup, one tablespoon of Maillie Dijon mustard, salt and pepper, chopped fresh dill to taste, and add grated lemon and 1 tablespoon lemon juice. Whisk all this together, pour over the salmon and let sit overnight in the refrigerator.
BBQ for 20 minutes over medium heat, on cedar plank that has been soaked in water overnight.
We served the salmon with a fresh garnish of lemon slices, pan fried wild prawns, wild rice and roasted asparagus. All of which was paired with a dram of Cardhu 12 year, with its crisp oak and sweet malt evoking flavours, together with great company, plenty of stories, topped with the occasional theory or two, made for a praiseworthy holiday feast.
For those seeking slightly more adventure, you could easily peat it up with an Ardbeg 10 year to give it that campfire smoke, bitter charcoal and woodsy peat to offset the sweetness of the maple syrup. If you do try it, let us know what you think.