Whisky and brown sugar cured gravlax
RECIPE AND VIDEO
Hi Everyone,
Hasn’t Christmas arrived quickly! I was so excited to explore canapé ideas for the party season. The YouTube short (video) linked below is for my whisky and brown sugar cured gravlax, which I’ve used for several canapé ideas. If you’d like to find out how I cure the salmon, the recipe is in the YouTube short’s description. See:
https://youtube.com/shorts/rdtz-buXoC4?feature=share
The cured salmon is aromatic – absolutely delicious!
I cured the salmon with beautifully, smooth organic single malt whisky from the award-winning Dà Mhìle Distillery at Glynhynod Farm in Llandysul, Ceredigion, Wales. The one I used had a lovely honeysuckle sweetness, with hints of almond, caramelised butter, vanilla, dried fruit and toasted oak wood. Thank you Dà Mhìle for gifting this.
The superb salt used in the recipe was kindly gifted by Droitwich. You may also notice in the video that I use Australian finger limes, which are sprinkled on top of some of the canapés. They taste like nothing else - amazing - adding a unique, acidic burst to complement the rich salmon. Thank you to “H” who imports these. You can find him at his Instagram page @limecaviaruk
Please don’t forget to subscribe to my YouTube channel, which is free. I’ll be uploading more full-length Vietnamese recipe films too.
On another note, my Vietnamese cooking class at the School of Wok on 7 March 2025 has now sold out. However, I’ll also be there on 20 June and 14 November 2025 if you are interested in joining me for some cooking, a few drinks, and a lovely chat and meal together in Covent Garden, London.
Finally, I want to wish you all a wonderful Christmas filled with joy.
Thuyx
Thuy Hoang
MasterChef UK Quarter Finalist 2023
Follow me on Instagram @thuycooks
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