Back to Doug Emslie
1 bite · 2 chews
The Cuil Bay
Smoked salmon on oat cake with whisky-cured beetroot & dill — passion paced into business
Can passion pace itself into a business?
Why this bite? Cuil Bay invests where passion burns. This Scottish salmon — rooted, patient, quietly growing — is passion paced into business.
The Story
Through Cuil Bay Capital, Doug now invests in communities where passion already runs deep — picking sectors where obsession burns and asking: can passion pace itself into a business? This Scottish-inspired smoked salmon on oat cake with whisky-cured beetroot is that question made edible: rooted, patient, and finished with dill because the best investments grow quietly.
Read Full Story →Prep: 20 min (plus curing)Yield: 12 pieces
Ingredients
- Smoked salmon
- Oat cakes
- Beetroot
- Whisky
- Crème fraîche
- Fresh dill
- Lemon
Preparation
- 1.Cure thinly sliced beetroot in whisky and salt for 2 hours.
- 2.Spread crème fraîche on oat cakes.
- 3.Layer smoked salmon and whisky-cured beetroot.
- 4.Garnish with dill and lemon zest.
More from this collection
