Orange cured salmon, lemon sponge,beetroot purée,Orange and dill caramel,roast lemon emulsion.

Jordan Clark

Jordan Clark

5th January 2016
Jordan Clark

Orange cured salmon, lemon sponge,beetroot purée,Orange and dill caramel,roast lemon emulsion.

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Orange cured salmon, lemon sponge, beetroot purée, Orange and dill caramel,roast lemon emulsion. recipe.


  • Cured salmon- 2 portions salmon - skinned.
  • 100 gram salt,100 gram sugar
  • 200 gram chopped dill
  • 300ml Orange juice.
  • Savoury lemon sponge- 1 lemon- zest only
  • 200 gram self raising flour
  • 200gram soft butter
  • 3 eggs
  • 5g salt.
  • Orange and dill caramel - 200 ml Orange juice
  • 100 gram sugar
  • 100 gram chopped dill
  • 20 gram butter.
  • Beetroot purée- 2 red beetroot
  • 50 gram butter.
  • Roast lemon emulsion- 2 lemons
  • 50 gram sugar.
  • Crispy skin- 2 fillets of salmon skin only.


Salmon- combine salt ,sugar and dill.

Rub all over salmon and add Orange juice!

Leave for 1 hour, pay dry! Portion into squares.

Lemon sponge - cream butter with salt and add eggs , fold in flour and lemon zest, cook for 15 minute at 160. Cool and portion.

Orange and dill caramel - rapidly boil Orange juice and sugar untill it has turned into a syrup, add dill! Begin to blitz and add butter.

Beetroot purée- cook beetroot in boiling water, purée with some water and add butter!

Roast lemon emulsion- wrap lemons in tin foil, place in oven cook until lemons are completely soft, blitz with the sugar.

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