James Martin visits Scotland to explore the fertile plains and lowlands of east Scotland to understand why Scottish whisky is not only considered the best in the world, but a true reflection of the landscape in which it is made.

On his visit he served up a tasty whisky cured Scottish salmon with beetroot and blinis dish.

James says: “Try curing your salmon at home for maximum flavour – it takes time but it’s not at all difficult.”

See how James make his whisky cured Scottish salmon with beetroot and blinis recipe in this video: