• 150g cooked beetroot

• 1x orange zest

• 1x lemon zest

• 1x small bunch of dill

• 3x crushed juniper berries

• 3 Tbsp of rock salt

• 1 Tbsp of demerara sugar

• 25ml gin

• 2x fresh fillet portions of salmon

• 1x slice rye bread

• 125g cream cheese, at room temperature

• 60g fresh goats cheese

• 3x sheets of gelatine

• 2 Tbsp orange juice

• 1 Tbsp lemon juice

• 125g cooked beetroot

• 150ml double cream

• 80g smoked salmon

• 1 x salmon fillet portion

• ¼ avocado

• ¼ spring onion

• ½ orange, juiced

• ½ lemon, juiced

• 1x large pinch of rock salt

• 2x sprigs of parsley, finely chopped

Beetroot cured salmon gravadlax

• Blend the beetroot, orange and lemon zests, dill and juniper in a food processor until resembling a rough puree. Then add the rock salt and 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 that they are completely covered.
• Wrap tightly in cling film and place them into the fridge (on a plate just to be safe)
• After 48 hours, remove from the fridge and wash off the curing mixture and pat dry.
• Slice into the desired thickness and serve.

Smoked salmon and goats cheese mousse

• Using your mould rings, cut the rye bread into shape and place on a plate lined with baking paper.
• Add the beetroot and smoked salmon into a blender and blitz until as smooth as possible.
• Mix the cream cheese and goats cheese until smooth. Then stir through the orange and lemon juice.
• Soak the gelatine in cold water to soften then dissolve in 3 table spoons of hot water. Once dissolved add into the beetroot and salmon mix.
• Combine the cheese and beetroot mix together gently.
• Whip the cream until soft peaks and then fold in the cheese and beetroot mix.
• Pass through a sieve and pour into your pre-lined mould tins and refrigerate for 3 hours

Salmon ceviche

• Dice the salmon into small cubes, place in a mixing bowl and sprinkle with salt
• Then add the orange and lemon juice and stir through gently
• Refrigerate for 2 ½ mins and strain off the liquid and set to one side
• Dice the avocado and finely chop both the parsley and spring onion
• Mix together with the cured fish
• Mould into an appropriate shape and dress with the citrus marinate and olive oil