Beetroot & Gin Cured Loch Duart Salmon Gravadlax

Blend the beetroot, orange and lemon zest, dill and juniper in a food processor until resembling a rough puree. Then add half the rock salt and demerara sugar and stir through.
Pour in the gin and give the mix a good stir.
Lay out a sheet of cling film and spread 1/3 of the mixture onto the centre and place the salmon fillets on top.
Add the rest of the mixture over the top of the fillets and make sure all sides are coated.
Wrap tightly in cling-film and place them into the fridge (on a plate just to be safe).
After 48 hours, remove from fridge and scrape off the curing mixture and pat dry.
Slice into the desired thickness and roll up into roses ready for serving.

Loch Duart Salmon Gravadlax

Roughly chop the dill and then mix with the remaining rock salt and demerara sugar.
Lay out a sheet of cling film and spread 1/3 of the mixture onto the centre and place the salmon fillets on top.
Add the rest of the mixture over the top of the fillets and make sure all sides are coated.
Wrap tightly in cling-film and place them into the fridge (on a plate just to be safe).
After 48 hours, remove from fridge and scrape off the curing mixture and pat dry.
Slice into the desired thickness and roll up into roses ready for serving.

Pickled Cucumber

Finely slice cucumber, place into a bowl and then sprinkle with the salt and mix.
Leave for 10 minutes, rinse off and place on top of some kitchen towel.
Combine the white sugar and vinegar together then in a separate bowl, add the syrup and cucumber together and place in the fridge for 2-3 hours.
Remove when ready and present as desired.

Presentation of the dish

Good quality smoked salmon – tear and roll into “roses.
Rye bread – blend in a food processor just before plating
Mixed leaves – washed and dried
Radish – Finely sliced
Dulse Seaweed – sprinkled over radish