- Serves 4
- Prep Time: 15-20 mins
- Cook Time: 5 mins
- 500 g uncooked beetroot peeled & diced
- 1 tsp toasted fennel seeds
- 1 small bunch of dill
- 100 ml Edinburgh gin
- 500 g sea salt
- 250 g caster sugar
- 500 g salmon
- 200 ml rapeseed oil
- 40 g Coleman’s English Mustard
- 6 Rock oysters
- 1 lemon, juiced
- 60 g Panko breadcrumb
- 50 ml pasteurised egg yolk
- 50 ml milk
- 8 oysters
Oyster Mayonnaise: Blend together the oysters & mustard. Slowly add the oil
Add the lemon juice and adjust seasoning.
Crispy Oysters: Shuck the oysters carefully removing from the shell.
Simply dip into the flour, egg and then the breadcrumb.
Set aside in the fridge.
Salmon: To cure the cured salmon; place the beetroot, fennel seeds, tarragon, salt and sugar in a food processor and blend together to make a purée.
Lay the salmon skin side down on a large tray and spread the cure over it, ensuring the salmon is evenly covered.
Cover with cling film and then keep it in the fridge for about 12 hours. Turn the salmon over, cover with cling film again and continue to cure for another 12 hours.
Wash off the cure and pat the salmon dry. At this stage the salmon is ready to eat.
Cut the salmon into sections before slicing. Heat the oil in the fryer to 180c
Drop the oysters into the oil until light and crisp. Dry onto a paper towel.
Arrange the salmon oyster shell and the crispy oyster on the board to serve.
Recipe kindly contributed by Roy Brett of the Ondine Restaurant, Edinburgh