1. Place the salmon on a plate and freeze for 1 hour. 2. Using a very sharp knife slice the fish as finely as possible across the grain. Lay the slices in a single layer on a plate. 3. Drizzle over the lemon juice and whisky and then season with salt and pepper. Sprinkle on the sugar and then the herbs. 4. Allow to marinate for at least 1 hour (overnight if possible), basting with the juices two or three times before serving with lemon wedges, thinly sliced brown bread and butter. ---------------------------------------------------------------------------
Nutrition
Ingredients
