Trio of Loch Duart Salmon


    150g cooked beetroot

    1x orange zest

    1x lemon zest

    1x small bunch of dill

    3x crushed juniper berries

    3 Tbsp of rock salt

    1 Tbsp of demerara sugar

    25ml gin

    2x fresh fillet portions of salmon

    1x slice rye bread

    125g cream cheese, at room temperature

    60g fresh goats cheese

    3x sheets of gelatine

    2 Tbsp orange juice

    1 Tbsp lemon juice

    125g cooked beetroot

    150ml double cream

    80g smoked salmon

    1 x salmon fillet portion

    ¼ avocado

    ¼ spring onion

    ½ orange, juiced

    ½ lemon, juiced

    1x large pinch of rock salt

    2x sprigs of parsley, finely chopped


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

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