Growing up in Scotland, the long summer days of my childhood were often spent fishing salmon in the fast-running local rivers with my grandfather. When I was young, we'd cure the fish and serve the it thinly sliced atop crisp green lettuce and cucumbers freshly picked from the garden. Now, I like to serve whisky-cured salmon on a large wooden board with a range of accompaniments: oatcakes, thinly sliced pumpernickel bread, small bowls of assorted homemade pickles, crème fraîche, and lots of lemon wedges. <br /> <br />Whisky and salmon are part of my heritage, of course, but even better is that their flavors pair beautifully as well. The salmon is gently infused with the perfumed juniper berries, the earthiness of the whisky, and the bright herbal notes from the dill.

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