Pronounced [a-nock]. AnCnoc single malt whisky is distilled at the Knockdhu Distillery.
Knockdhu Distillery, established in 1894, is one of the most enchanting in the Scottish Highlands. Bounded by an abundance of natural resources wonderfully suited to whisky making, the distillery lies in the shadow of nearby Knock Hill – home to springs of pure, clear water – and sits on the doorstep of a region rich in barley and peat.
Recipe for the Hot Toddy Scorched Scottish Salmon
Ingredients
- AnCnoc Peatheart Batch 2
- Sea salt
- Scottish Heather Honey
- Salmon fillet
- Ginger
- Fresh Lemon juice
Method
Cure 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 hours
After 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 Peatheart Batch 2 and homemade oatcakes and sour cream.
There you have it, a dish well suited to the Christmas festive season or a dinner party.
