Pair Johnnie Walker Black Label Highballs with Peter Lute's outstanding smoked salmon pizzas for the perfect drink and dish combination for a night chilling out with friends

Spicy pizza with salmon and wasabi mayonnaise

Recipe information:

Serves: 4  |  Duration: 45 minutes  |  Difficulty: Intermediate

Ingredients:

  • 20 sprigs of Moroccan mint
  • 14 sprigs of tarragon
  • 8 sheets of filo pastry
  • pinch of furikake (Japanese seasoning mix)
  • grated Parmesan
  • 2 egg yolks
  • 5g mustard
  • 10 vinegar
  • 150ml sunflower oil
  • 50ml olive oil
  • wasabi
  • 300g smoked salmon, in thin 2mm slices
  • 2 spring onions
  • 1 lemon, juice and zest
  • salt

Method:

  1. Preheat the oven to 165 degrees
  2. Chop the sprigs of Moroccan mint and tarragon
  3. Make eight circles of filo pastry, each one 18cm in diameter and place 4 on a silicon mat
  4. Brush each filo disk with oil and sprinkle on the herbs, a good grating of Parmesan and a sprinkle of furikake. Place a second disk on top and bake for 30 minutes or until golden brown. To keep the bases flat use a second silicon mat on top.
  5. For the wasabi mayonnaise, make sure all the ingredients are at room temperature. Put the egg yolks, pinch of salt and mustard in a bowl and stir. Add the lemon juice and zest and vinegar. After a few minutes of stirring, slowly add in the sunflower and olive oils. Season with wasabi.
  6. Cut the salmon into thin 2mm slices
  7. Finely chop the spring onions
  8. Place the bases on a plate and arrange the salmon on top. Drizzle with wasabi mayonnaise and garnish with spring onions

Johnnie Walker Black Label Ginger Highball

Recipe information:

Serves: 1  |  Duration: 5 minutes  |  Difficulty: Easy

Ingredients:

  • 45ml Johnnie Walker Black Label whisky
  • 180ml ginger ale (Fever Tree if possible)
  • Sprig of rosemary

Method:

  1. Add all the ingredients over ice in a highball glass. Lightly stir with a bar spoon to combine and garnish with a long sprig of rosemary

 

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