Recipe Hot Smoked Atlantic Salmon, Beetroot, Horseradish & Fennel
Created by Graeme McLaughlan, Group Executive Chef, Red Rock Venues
Ingredients
- 2 kilo(s) Side of Atlantic Salmon (skin on and pin boned)
- 1.5 kilo(s) De-ironised table salt
- 1.5 kilo(s) Caster sugar
- 1 handful(s) Dill (finely chopped)
- 80 grams Hickory smoking chips
- 1 kilo(s) Red beetroot
- 3 Fennel bulbs
- 1 Fresh horseradish root
- 200 grams Snow pea tendrils
- 200 grams Flowerdale Farm Wild Rocket
- 1 Punnet Flowerdale Farm Pea Flowers
- 1 Punnet Flowerdale Farm Nasturtium Leaves
- 1 Punnet Flowerdale Farm Ice Plant
- 1 Punnet Flowerdale Farm Dianthus Flowers
- 1 Pot of Flowerdale Farm Microgreen Red Garnet
- 2 Free-range egg yolks
- 1 teaspoon(s) Dijon mustard
- 500 mL Pure blended oil
- 1 tablespoon(s) White wine vinegar
- 1 pinch(es) Sea salt and white pepper
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