Ingredients:

• smoked Scottish salmon
• Glen Talloch whisky
• iceberg lettuce or granary bread
• honey
• olive oil
• 1 tbsp brown sugar
• 1 finely chopped shalot or a bunch of finely cut chives
• freshly ground black pepper

Preparation:

1. Mix up three parts of olive oil with one part Glen Talloch whisky.
2. Add one part honey, one tbsp brown supgar and the chopped shallot/chives.
3. Sprinkle the smoked salmon with this dressing and serve on a bed of fresh iceberg lettuce, or serve with granary bread and some freshly ground black pepper.

Ingredients:

• 400 g smoked salmon
• 3 Granny Smith apples
• 1 cucumber
• 2 red onions
• 2 tbsp honey
• 4 tbsp sweet rice vinegar
• 1 tbsp chopped coriander
• 4 tbsp crème fraîche
• olive oil

Preparation:

1. Peel and core the apples and cut each of them into 12 slices.
2. Cut the cucumber in half lengthwise, remove the seeds and slice into long strips.
3. Mix the onions, cut into halved rings, with the apples and cucumber. Pour over the honey and rice vinegar and mix thoroughly. Leave to marinade for 15 minutes.
4. Divide the salmon over the plates. Heat up 6 tbsp oil in a pan, remove the salad from the marinade and fry on a high heat for 2 minutes.
5. Divide the salad over the plates with the salmon and garnish with a dot of crème fraîche.
6. Sprinkle with some marinade and serve with warm crispy French bread.

Ingredients:

• a packet of dippers
• 100 g smoked salmon
• half a cucumber
• 5 dl full-fat yoghurt
• 2 cloves of garlic, pressed
• salt
• pepper

Preparation:

1. Wash the cucumber and cut the unpeeled cucumber in half lengthwise.
2. Use a teaspoon to scoop out the seeds, and finely grate the cucumber.
3. Tip the grated cucumber into a colander and mix in a tablespoon of salt. Leave the liquid to drain for around an hour.
4. In a bowl, combine the cucumber with the yoghurt, pressed garlic and pepper.
5. Wrap the dippers in strips of salmon and serve with the cucumber cream.

Ingredients:

(makes 4 pizzas)

• 100 g smoked Scottish salmon
• mix for pizza base and sauce (tomato)
• 100 g cream cheese
• 50 g mature cheese, grated
• 4 artichoke hearts
• 1 tbsp fresh dill

Preparation:

1. Make the pizza dough and sauce following the recipe on the package.
2. Make 4 pizza bases (10 cm) and top with the sauce.
3. Cut the smoked salmon into slivers and divide over the pizzas and top with dill.
4. Cut the cream cheese into cubes and cut the artichoke hearts into fours. Divide over the pizzas and sprinkle over the grated cheese.
5. Bake the pizzas in a preheated oven (check the packaging for the correct temperature) for 12 minutes until they are golden brown.

Ingredients:

(serves 4)

• 150 g smoked Scottish salmon
• 750 g (slightly floury) potatoes
• 1 dl dry white wine
• 1 dl fish stock
• 1/2 l cream
• 15 chive sprigs
• 1 shallot, finely chopped
• salt and pepper

Preparation:

1. Cut the potatoes in half or quarters and cook them in boiling water.
2. Mix the finely chopped shallot with the white wine and fish stock, and reduce until you have 1/2 dl left.
3. Leave the sauce to cool slightly, and then stir in the cream.
4. Cut the smoked salmon into small slices and finely chop the chives.
5. Stir the smoked salmon and chives into the sauce.
6. Drain the potatoes and pour over the sauce.
7. Serve immediately.

Ingredients:

• 3.5 cl Glen Talloch Whisky
• 1 cl cinnamon syrup
• 1 - 2 drops of Angostura

Preparation:

Take 4 slices of lemon, rub them over the rim of the glass and squeeze them out into the glass. Add the other ingredients, with 3 - 4 ice cubes or crushed ice.

Ingredients:

• 3.5 cl Glen Talloch Whisky
• 3 cl cranberry juice
• 1 cl passionfruit juice
• 1 cl sugar syrup
• 1 slice of lemon, squeezed

Preparation:

Pour the ingredients in a shaker, add 4 - 5 ice cubes and shake for 10 seconds. Pour out (without the ice cubes). Garnish the cocktail with a slice of lemon.

Ingredients:

• 4 cl Glen Talloch whisky
• 1 tsp sugar
• 1 sprig of mint
• ice cubes

Preparation:

Mix the mint leaves, sugar and ice cubes in a blender until you have crushed ice. Add the 4 tbsp in a whisky glass and pour over the whisky. Garnish with a mint leaf.

Ingredients:

• 4 cl Glen Talloch whisky
• 2 cl lemon juice
• 1 cl cane sugar syrup
• sparkling water
• slice of lemon

Preparation:

Add the whisky, lemon juice, cane sugar syrup and 4 - 5 ice cubes to a shaker, shake for 10 seconds and pour into a longdrink glass. Fill up with sparkling water and garnish with a slice of lemon.

Ingredients:

• thin slices of smoked Scottish salmon
• Glen Talloch whisky
• iceberg lettuce or granary bread
• honey
• olive oil
• 1 tbsp brown sugar
• 1 finely chopped shalot or a bunch of finely cut chives
• freshly ground black pepper

Preparation:

Mix up three parts of olive oil with one part Glen Talloch whisky. Add one part honey, one tbsp brown sugar and the chopped shalot/chives. Sprinkle the smoked salmon with this dressing and serve on a bed of fresh iceberg lettuce, or serve with granary bread and some freshly ground black pepper.

Ingredients:

• 1 French loaf
• 1 l milk
• 400 g sugar
• 2 tbsp vanilla essence
• 3 eggs, beaten
• 200 g raisins
• 60 g butter (melted)

Ingredients for the sauce:

• 125 g butter
• 200 g sugar
• 1 egg, beaten
• 1 tbsp Glen Talloch whisky

Preparation:

Preheat the oven to 150°C. Cut the French loaf into small pieces and soak in the milk. Mix in the eggs, sugar, vanilla and raisins. Pour the melted butter in a loaf tin and fill with the bread mixture. Bake the bread pudding for 60 minutes until golden brown (the bread pudding is done when a knife comes out clean again). Let the pudding cool down.

Preparation of the sauce
Stir the butter and sugar together until creamy, and warm the mixture up au bain-marie until the sugar has fully dissolved. Add the beaten egg, mix and let the sauce cool down. Finally, add the Glen Talloch whisky.

Ingredients:

• 1 large pineapple
• jam-making sugar
• 8 tbsp Glen Talloch Whisky

Preparation:

Peel the pineapple and remove the hard core. Cut the flesh into small pieces. Weigh the fruit and add to a pan. Add the same amount of sugar. Bring the pineapple and sugar to the boil and leave to boil for 4 minutes. Remove the pan from the fire and finally add the Glen Talloch whisky. Pour the jam into prepared jam jars. The jam is lovely on toast.

Ingredients:

• 200 g iceberg lettuce
• 200 g peeled shrimps
• 2 tbsp mayonnaise
• 2 tbsp crème fraîche
• 2 tbsp tomato ketchup
• salt and pepper
• lemon juice
• 2 slices of melon
• 2 tbsp Glen Talloch whisky

Preparation:

Cut the iceberg lettuce into thin strips and divide over 4 plates. Cut the melon slices into cubes and divide it over the iceberg lettuce, together with the shrimp. Mix the mayonnaise, crème fraîche, tomato ketchup, Glen Talloch whisky, lemon juice, salt and pepper together until you have a creamy dressing. Pour the dressing over the salad.