Members' Recipes Archive

June 2000
Smoked salmon with a whisky, orange and ginger marinade
Fiona Beckett

Smoked salmon with a whisky, orange and ginger marinade

By: Fiona Beckett

Serves: 4

I suppose it was inevitable that a recipe from me was going to involve booze in some shape or form but struggling a few months ago to produce a recipe that a) involved whisky b) wasn't a cake I came up with this spin on smoked salmon. (Despite the brand name this is not an attempt to ingratiate myself into next years awards.It just happens to be the right kind of whisky to use. Honest.)


230g pack of mildly smoked Scottish salmon
1 small red pepper
1 small yellow pepper
The juice of one orange
The juice of half a lemon
2 tbsp light malt whisky (e.g. Glenfiddich or a supermarket Speyside malt)
A small chunk of fresh ginger,finely grated
¼ tsp ground coriander
Salt to taste
Freshly ground black pepper
1 tbsp finely chopped fresh dill


  1. Heat the grill. Quarter the peppers, remove the stem and white pith and lay them skin side upwards on a foil lined grill pan. Grill until the skins are black and blistered then when cool enough to handle hold them under running water and rub the skin away. Set aside till cold.
  2. Strain the orange and lemon juice into a bowl and add the whisky, grated ginger and coriander and a little salt to taste. Dice the pepper finely and add to the marinade
  3. Lay the salmon slices in a layer in a large rectangular dish and pour over the marinade. Refrigerate for at least an hour. Divide between four plates spooning some of the marinade over each helping. Grind over some black pepper and sprinkle with a little finely chopped dill. Serve with dark rye bread.
© recipe copyright 2000 Fiona Beckett


Author: Fiona Beckett Email:

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