Salmon, treacle, beetroot and hazelnut

  • Starter
  • medium
  • 6
  • 1 hour 45 minutes, plus overnight hanging

PT1H45M

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Ingredients

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Imperial

Cured and sous vide salmon

  • 1.1kg side of salmon, fresh, preferably Scottish
  • 150g of salt
  • 1l water
  • 3 lemons, zest
  • 3 limes, zest
  • 3 oranges, zest

Beetroot

  • 2 beetroots, peeled
  • 100ml of olive oil
  • 2 tbsp of vinegar
  • 1 tbsp of caster sugar
  • 2 tbsp of honey
  • 1 sprig of thyme

Treacle yoghurt

Toasted hazelnuts

Fennel fronds

1
Slice the beetroot as thinly as possible on a mandoline. Mix together the remaining ingredients, then add the beetroot sliced, mixing thoroughly to ensure they are well-coated. Place in a vacuum bag, seal in a chamber sealer and leave in the fridge overnight, or longer if possible
  • 2 beetroots, peeled
  • 100ml of olive oil
  • 2 tbsp of vinegar
  • 1 tbsp of caster sugar
  • 2 tbsp of honey
  • 1 sprig of thyme
2
Hang the yoghurt in muslin overnight to remove the excess water. Add the treacle and mix well. Season and reserve until needed
3
Preheat the oven to 150°C/gas mark 2
4
Mix all the toasted hazelnut ingredients together and spread out on a baking tray. Cook in the oven for 10–15 minutes, or until golden. Allow to cool and chop roughly
5
Preheat a water bath to 37°C
6
Remove the belly from the salmon – this can be reserved and used for other dishes. Remove the skin from the loin and trim to shape into a neat fillet
  • 1.1kg side of salmon, fresh, preferably Scottish
7
Bring the brine ingredients to the boil then allow to cool. Add the salmon and leave to cure for 45 minutes
8
After this time, remove the fish and wash in fresh cold water. Place in a vacuum bag, seal in a chamber sealer and cook the salmon in the water bath for 30 minutes – this will ensure a tender finish with the appearance of cured fish
9
Chill the salmon in iced water for 10 minutes then remove from the bag and portion. Allow to return to room temperature before serving
10
To serve, place a piece of salmon on each plate and surround with the beetroot slices. Add a spoon of the yoghurt and a sprinkling of the hazelnuts. Garnish with the fennel fronds
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