Ingredients
1/2 side of Loch duart Salmon
400g beetroot peeled and grated
Zest of 2 oranges and 8 lemons
150g coarse sea salt
70g caster sugar
25g cracked pepper
25g dill chopped roughly stalk
Dill mustard sauce
20g grain mustard
5g sugar
2 egg yolks
1g milled black pepper
3g English mustard
1 tsp lemon juice
1 tsp white wine vinegar
400ml vegetable oil
2g salt
25g chopped dill gherkins
25g chopped capers
25g chopped shallots
4g chopped dill
Pickled beetroot liquor
400ml water
200ml fresh beetroot juice
200ml white wine vinegar
250ml olive oil
40g sugar
4g salt
50ml lemon juice
10g thyme sprigs
20 black peppercorns
3 bay leaves
Beetroot dressing
100g peeled and finely diced shallots
400ml olive oil
10g thyme leaf
3g salt
1g milled black pepper
400ml beetroot juice
200ml Port
30ml balsamic cream
200ml balsamic vinegar
To serve
1 egg
60g sliced salmon
2 pieces of toasted sour dough cut in half
10g baby capers
15g thinly sliced cornichons cut lengthways
50g dill sauce
5 x baby beet halves
Few leaves of mustard frill
Method
Chop the orange and lemon zest together and add the chopped dill and mix with beetroot pulp. Mix the salt, sugar and pepper together and place half of it on a tray in an oblong shape, the same size as the salmon, then sprinkle with beetroot pulp. Lay the salmon skin-side down on the tray and place the rest of the mix on top and cover with another flat tray. Place a weight on top and leave the salmon for 9 hours to marinate. Remove from the marinade and rinse. Pat dry with clean cloths. This is now ready to be sliced.
Dill mustard sauce
Whisk the mustard, salt, pepper, and egg yolks in a bowl then slowly pour the oil on to the egg, while whisking well. Keep adding all the oil; you will need to add a little water to the mayonnaise as it may get too thick and split. Then add the rest of the ingredients and check the seasoning.
Pickled beetroot liquor
Trim down the beetroot tops leaving approximately 2cm stalk and tail them. Place into a pan of cold water and bring to a boil, then drain and peel the outer skin off, then cut in half. Bring everything to a simmer, and chop the beetroot, making sure they are all similar sized so they cook the same way. Place into the liquor and cook for approximately 10-15 minutes, along with the dice, cook till just tender then leave to cool in the liquor. Reheat in a little of the liquor.
Beetroot dressing
Reduce the port to 100ml then add the beetroot juice and reduce by ¾ until syrupy, approximately 200ml. Place 100ml of olive oil into a pan on a low heat, add the shallots with the thyme and ½ salt and pepper, cook for 2-3 minutes until semi soft, then add the rest of the remaining ingredients together. Bring up to a very low simmer and cook for 1 minute, remove from the heat and chill. Check the seasoning and acidity and add the balsamic cream.
To serve
Hard-boil a separated egg yolk and white then chopped finely. Refresh instantly in iced water leaving for 15 minutes to cool. Place the dill sauce 1 inch from the edge of the plate, then lay the salmon over the dill sauce, then the cornichons, capers, baby beets, salad leaves and lastly sprinkle the egg white and yolk, then drizzle the split dressing around the edge of the dish, and place the toast on the side.
Check out Tom’s chef profile and head totomskitchen.co.ukto get more from where this came from.
Image ©David Griffen