Duncan Taylor Black Bull Blend, Black Bull Peated Edition

Recipe for the Hot Toddy Scorched Scottish SalmonIngredients Black Bull Peated WhiskySea saltScottish Heather Honey (or floral honey)Salmon filletGingerFresh Lemon juiceMethodCure the Salmon by sprinkling it generously with sea salt flakes and coat with runny honey, then after 2 hours cover and submerge with the whisky and the juice of 2 lemons, leave to cure for at least 24 hours, then grate some ginger and add to mix, leave for a further 4 hoursAfter 4 hours, the salmon should now be firm and changed to a pinker colour and will have taken on the characters of the whisky,Pat dry with a kitchen towel and then with a chef blowtorch, scorch the outside of the salmon until charred on all sides, then slice with a sharp knife into thick slices, squeeze a little lemon juice and a few strands of honey.Serve with a dram of Black Bull Peated Whisky and homemade oatcakes and sour cream.There you have it, a dish well suited to the Christmas festive season or a dinner party.