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Wilde Thyme recipe: Hot Smoked Salmon with Glenturret Whisky and Beetroot Salad

Wilde Thyme recipe: Hot Smoked Salmon with Glenturret Whisky, Beetroot Salad and Horseradish Cream


Medium
4
10
Published: August 31, 2015
Categories: ,

1.Separate the hot smoked salmon into four portions and brush each one with the whisky and allow to infuse.

2.Meanwhile, make the pickling liquor. Place the lemon vinegar, white wine vinegar, sugar, bay leaf, chopped banana shallot, peppercorns and thyme into a pan and bring to a boil. Season well with salt and pepper. Keep warm.

3.Wash the regular beetroot. Place it in a pan with three quarters of the pickling liquor and bring to a simmer. Once the beetroot is tender, remove from the liquor, remove the skin and allow to cool. Put to one side.

4.Peel and shave the golden beetroot into slithers. Using the remaining quarter of the pickling liquor, pour it over the golden beetroot slithers, cover, leave to soften then cool. Put to one side.

5.Peel and shave the candied beetroot and put to one side.

6.Mix the horseradish sauce, lime juice and the crème fraiche and put to one side.

7.Warm the smoked salmon in the oven for a few minutes.

8.To serve, cut the regular beetroot into wedges and arrange on a plate. Mix the washed rocket leaves in a bowl with shavings of the candied and golden beetroot. Drizzle some summer harvest lemon dressing and the crème fraiche mix over the plate and then pop the salmon on top.

 

Ingredients

  • 340g George Campbell & Sons Smoked Salmon (85g per person)
  • 10ml Glenturret 10 Year Old Scotch Whisky
  • 1 regular beetroot
  • 1 candied beetroot
  • 1 golden beetroot
  • For the Pickling liquor
  • 150ml lemon vinegar
  • 150ml white wine vinegar
  • 50g sugar
  • 1 sprig of thyme
  • 6 white peppercorns
  • 1 bay leaf
  • 1 banana shallot
  • Salt and pepper to taste
  • To serve
  • 80g Katy Rodgers crème fraiche
  • 50g rocket leaves
  • 30g horseradish cream
  • 1 lime
  • Summer harvest lemon dressing
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