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

Jordan Clark

Jordan Clark

5th January 2016

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.

Ingredients

  • 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.

Method

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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