There is not a more gracious hostess than that of Rachel Whyte of the Glenmachrie B&B on the Island of Islay. She and husband Alaisdair catch and smoke their own salmon. This delicious concoction not only uses smoked salmon but Scotlands' finest ... whisky. Kevin Brauch, The Thirsty Traveler
Recipe courtesy of Grasslands Entertainment
Save Recipe Print
9 hr 11 min
10 min
1 min
9 hr
6 servings


Salad of Fresh Mixed Greens:


To make brine, pour 4 cups of water into a non-reactive bowl. Add a small potato about the size of a golf ball to the water. It will sink to the bottom. Now begin pouring salt into the water, mixing gently, until the potato bobs to the surface of the water. Discard potato. Place salmon fillets in brine and allow to soak in a cool place for 1 hour.

Remove salmon fillets from brine solution and pat dry. Set aside. In a measuring cup, blend together honey and whisky. Gently brush fillets with blended honey and whisky mixture. Smoke fillets for 9 hours in smoke house or water smoker. Alternatively, soak wood shavings or chips (apple, beech, or untreated cedar) in water for about 1 hour. Meanwhile, prepare a small charcoal fire in a dome-shaped barbecue. You are trying to maintain a covered temperature somewhere between 200 and 300 degrees F. When the coals are glowing, place salmon fillets on the grill on the side opposite to the coals. Sprinkle damp wood chips over coals and cover grill. Because this method is somewhat hotter than smokehouse or smoker methods, smoke fish for about 45 minutes. Check progress halfway through cooking. You are looking for a bronzed, shiny exterior and a firm buttery interior. Serve fillets with a side of mixed greens and dressing. Top fillets with a small drizzle of Islay whisky.

Salad of Fresh Mixed Greens:

Make dressing. In a small bowl whisk together the first 6 ingredients in the order in which they appear. Toss mixed greens with dressing until evenly coated. Arrange greens to one side of plate.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Mixed Green Salad

Recipe courtesy of Catherine Scorsese

Smoked Salmon

Recipe courtesy of Alton Brown

Smoked Salmon Deviled Eggs

Recipe courtesy of Ina Garten

Smoked Salmon Dip

Recipe courtesy of Ina Garten

Breakfast Smoked Salmon Platter

Recipe courtesy of Ina Garten

Scrambled Eggs with Smoked Salmon

Recipe courtesy of Rachael Ray

Smoked Salmon and Asparagus Puffs

Recipe courtesy of Valerie Bertinelli

Salmon Cakes With Salad

Recipe courtesy of Food Network Kitchen

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories