Trio of Loch Duart Salmon

Beetroot cured salmon gravadlax

• Blend the beetroot, orange and lemon zests, dill and juniper in a food processor until resembling a rough puree. Then add the rock salt and sugar and stir through.
• Pour in the gin and give the mix a good stir.
• Lay out a sheet of cling film and spread 1/3 of the mixture onto the centre and place the salmon fillets on top.
• Add the rest of the mixture over the top of the fillets and make sure that they are completely covered.
• Wrap tightly in cling film and place them into the fridge (on a plate just to be safe)
• After 48 hours, remove from the fridge and wash off the curing mixture and pat dry.
• Slice into the desired thickness and serve.

Smoked salmon and goats cheese mousse

• Using your mould rings, cut the rye bread into shape and place on a plate lined with baking paper.
• Add the beetroot and smoked salmon into a blender and blitz until as smooth as possible.
• Mix the cream cheese and goats cheese until smooth. Then stir through the orange and lemon juice.
• Soak the gelatine in cold water to soften then dissolve in 3 table spoons of hot water. Once dissolved add into the beetroot and salmon mix.
• Combine the cheese and beetroot mix together gently.
• Whip the cream until soft peaks and then fold in the cheese and beetroot mix.
• Pass through a sieve and pour into your pre-lined mould tins and refrigerate for 3 hours

Salmon ceviche

• Dice the salmon into small cubes, place in a mixing bowl and sprinkle with salt
• Then add the orange and lemon juice and stir through gently
• Refrigerate for 2 ½ mins and strain off the liquid and set to one side
• Dice the avocado and finely chop both the parsley and spring onion
• Mix together with the cured fish
• Mould into an appropriate shape and dress with the citrus marinate and olive oil