Ingredients

The salmon.
1 fillet of salmon, pin boned and skin removed, portion the salmon into 3 inch squares.
Lemon Rye
500g rye flour
250g spelt
250g strong white bread flour
4tsp salt
4tsp dried yeast
2 lemon zest
50g candied lemon peel
4tps honey
4tsp olive oil
400ml water
Cream Cheese
200g cream cheese
1 gherkin finely diced
1 tbsp capers finely chopped
I spring onion finely chopped
1 lemon zest
2 tsp chopped fresh parsley
Pickled Vegetables
Any vegetables can be pickled for his dish but I am using Red cabbage, beetroot and onions.
1 cooked beetroot
1 red cabbage
1 sliver skin onion
The pickle liquid
300ml white wine vinegar
200ml caster sugar
100ml water
6 pepper corns
1 star anise
I sprig of thyme
Salt

Method

The salmon then gets poached in smoked oil @ 45 degrees for 8 mins to finish I blow torch to char and season with smoked salt, creating a smoked/ BBQ flavour.
Add all the dry ingredients into a mixing bowl then add the honey and oil start the mix slowly adding the water until it binds together to create a smooth dough. Don’t add all the water at once you might not need it all.
knead the dough for 20 mins the allow to prove for 1.5 hours.
Once the dough has proved give it a final knead just to knock the air out of it
Portion into 6 loafs, spray with water to create a little steam when baking and put in the oven at 220 degrees for 35/40 mins once cool, slice as thin as you can get it and dry in the oven to create a really thin rye crisp.
Add all the ingredients into a bowl and mix well, basically creating a tartare sauce with cream cheese instead of mayonnaise!
Slice the beetroot into 3mm slices and use a small round cutter to cut discs of beetroot, leave in a bowl ready to be pickled
Peel each layer off the cabbage and cut into round disks using a cutter leave in a bowl ready to be pickled
The sliver skin onions, peel and ½ leaving the roots on, leave in a bowl ready to be pickled.
Bring all ingredients to the boil and reduce by 1/3 once you have the hot liquid pour it over the vegetables to pickle, make sure each vegetable is pickled separately so the colours don’t run. leave to pickle for at least 2 hours.
Just before I plate I blow torch the sliver skin onion to char for colour and a BBQ flavour
To finish the dish, I garnish with sea herbs, beetroot powder and a reduction of the beetroot pickle liquid.

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