Tom Aikens’ Beetroot Marinated Salmon

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
• 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
• 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
• 100g peeled and finely diced shallots
• 400ml olive oil
• 10g thyme leaf
• 3g salt
• 400ml beetroot juice
• 200ml Port
• 30ml balsamic cream
• 200ml balsamic vinegar
• 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