Beetroot cured salmon gravadlax
150g cooked beetroot
1x orange zest
1x lemon zest
1x small bunch of dill
3x crushed juniper berries
3x tbsp of rock salt
1x tbsp of demerara sugar
2x fresh fillet portions of salmon
- 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
1x slice rye bread
125g cream cheese, at room temperature
60g fresh goats cheese
3x sheets of gelatine
2x tbsp orange juice
1x tbsp lemon juice
125g cooked beetroot
150ml double cream
80g smoked salmon
- 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
1 x salmon fillet portion
¼ spring onion
½ orange, juiced
½ lemon, juiced
1x large pinch of rock salt
2x sprigs of parsley, finely chopped
- 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
About the Chef
From an early age Patrick had an interest in cooking and the creativity that came with it. He spent most of his childhood working in various restaurants roaming the Devonshire countryside in search of new skills and inspiration. His love of food and travel soon took him abroad where he worked as a private chef in the French Alps and various Mediterranean countries. Here he was able to fully immerse himself in the local cultures and cuisines.
Upon returning to the UK, Patrick found himself working in Scotland on a sporting estate. This gave him the opportunity to cook and appreciate all the fantastic produce sourced directly from the surrounding grounds and the waters off the northern coast. After a few years living in Edinburgh, he worked for a prestigious catering company providing unique dining experiences for a number of high profile events.
Now appointed as the first Scottish Food Ambassador for Loch Duart, he is looking forward to sharing what makes Loch Duart salmon such an extraordinary tasting, premium product. He says, “It’s a dream job and I’m looking forward to working with the fantastic team at Loch Duart”. His role bridges the gap between sales and the culinary community, with his extensive experience as a chef he will be supporting the marketing of Loch Duart’s extraordinary tasting salmon.
Patrick will use his experience to refine the companies blind tasting procedures as the business regularly “tastes” its salmon and compares it to other salmon on the market. Patrick also has an internal education role within Loch Duart with tastings and cooking demonstrations. This will explain the beneficial impacts of Loch Duart’s unique farming methodology on the taste and eating qualities of its salmon.
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