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- 1
whole boneless side of skin-on salmon, approx 900g (2lb)
- 4 Tbsp.
heather honey
- 3 Tbsp.
whisky
- 60 g
flaky sea salt
- 2 Tbsp.
mixed peppercorns, crushed, plus extra to garnish
- 2 Tbsp.
finely chopped dill, plus 1tbsp to garnish
Rye bread, to serve
For the glaze
- 2 Tbsp.
heather honey
- 1 Tbsp.
whisky
- Step 1Check the salmon for bones (pull any out with tweezers and discard). Pat dry with kitchen paper and place skin-side down in a snug-fitting roasting tin. Mix the honey and whisky together, and spoon over the salmon. Combine salt, peppercorns and dill and sprinkle evenly over the fish.
- Step 2Lay clingfilm directly over salmon; weigh down with 2 side plates. Chill for 48hr, turning fish every 8hr or so, re-covering and weighting each time.
- Step 3To make the hollandaise, use a stick blender to whizz the egg yolks, half the butter, xanthan gum, lemon juice, cayenne pepper and a big pinch of salt in a jug - the mixture should be thick and emulsified. Add the rest of the butter and blend again (it will be extremely thick). Whizz in 100ml (3 1/2fl oz) water until you have a thick pouring consistency. Check seasoning. If not serving immediately, lay clingfilm directly on surface of sauce and chill.
- Step 4To make the glaze, boil the honey and whisky in a small pan, stirring, for 1min until slightly reduced. Cool slightly. Rinse the cure from the salmon and pat dry with kitchen paper. Brush the glaze over, and scatter with dill and a little extra crushed pepper.
- Step 5To reheat the hollandaise (if needed), microwave on low power for 5sec bursts until just warm. Thinly slice salmon and serve with hollandaise and rye bread, if you like.
GH TIP
Xanthan hum stabilises the emulsion in the hollandaise, so it's easier to make and means it can be prepared up to a day in advance.
PER SERVING:
Calories: 302cals
Protein: 18g
Fat: 23g
Sat fat: 11g
Carbs: 3g
Sugars: 3g
Fibre: 0g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
