{"id":3298,"date":"2018-02-15T11:00:24","date_gmt":"2018-02-15T11:00:24","guid":{"rendered":"https:\/\/lochduart.com\/?post_type=recipes&#038;p=3298"},"modified":"2020-11-12T21:50:53","modified_gmt":"2020-11-12T21:50:53","slug":"trio-loch-duart-salmon","status":"publish","type":"recipes","link":"https:\/\/lochduart.com\/recipes\/trio-loch-duart-salmon\/","title":{"rendered":"Trio of Loch Duart Salmon"},"content":{"rendered":"<h2>Beetroot cured salmon gravadlax<\/h2>\n<ul>\n<li>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.<\/li>\n<li>Pour in the gin and give the mix a good stir.<\/li>\n<li>Lay out a sheet of cling film and spread 1\/3 of the mixture onto the centre and place the salmon fillets on top.<\/li>\n<li>Add the rest of the mixture over the top of the fillets and make sure that they are completely covered.<\/li>\n<li>Wrap tightly in cling film and place them into the fridge (on a plate just to be safe)<\/li>\n<li>After 48 hours, remove from the fridge and wash off the curing mixture and pat dry.<\/li>\n<li>Slice into the desired thickness and serve.<\/li>\n<\/ul>\n<h2>Smoked salmon and goats cheese mousse<\/h2>\n<ul>\n<li>Using your mould rings, cut the rye bread into shape and place on a plate lined with baking paper.<\/li>\n<li>Add the beetroot and smoked salmon into a blender and blitz until as smooth as possible.<\/li>\n<li>Mix the cream cheese and goats cheese until smooth. Then stir through the orange and lemon juice.<\/li>\n<li>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.<\/li>\n<li>Combine the cheese and beetroot mix together gently.<\/li>\n<li>Whip the cream until soft peaks and then fold in the cheese and beetroot mix.<\/li>\n<li>Pass through a sieve and pour into your pre-lined mould tins and refrigerate for 3 hours<\/li>\n<\/ul>\n<h2><strong>Salmon ceviche<\/strong><\/h2>\n<ul>\n<li>Dice the salmon into small cubes, place in a mixing bowl and sprinkle with salt<\/li>\n<li>Then add the orange and lemon juice and stir through gently<\/li>\n<li>Refrigerate for 2 \u00bd mins and strain off the liquid and set to one side<\/li>\n<li>Dice the avocado and finely chop both the parsley and spring onion<\/li>\n<li>Mix together with the cured fish<\/li>\n<li>Mould into an appropriate shape and dress with the citrus marinate and olive oil<\/li>\n<\/ul>\n","protected":false},"featured_media":3278,"template":"","acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Trio of Loch Duart Salmon - Loch Duart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lochduart.com\/recipes\/trio-loch-duart-salmon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Trio of Loch Duart Salmon - Loch Duart\" \/>\n<meta property=\"og:description\" content=\"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 ... 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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 ... 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