{"id":3277,"date":"2018-02-14T09:36:55","date_gmt":"2018-02-14T09:36:55","guid":{"rendered":"https:\/\/lochduart.com\/?p=3277"},"modified":"2018-02-14T09:36:55","modified_gmt":"2018-02-14T09:36:55","slug":"valentines-day-trio-loch-duart-salmon","status":"publish","type":"post","link":"https:\/\/lochduart.fr\/valentines-day-trio-loch-duart-salmon\/","title":{"rendered":"Valentine\u2019s Day Trio of Loch Duart Salmon"},"content":{"rendered":"<p><strong>Beetroot cured salmon gravadlax<\/strong><\/p>\n<p><u>Ingredients <\/u><\/p>\n<p>150g cooked beetroot<\/p>\n<p>1x orange zest<\/p>\n<p>1x lemon zest<\/p>\n<p>1x small bunch of dill<\/p>\n<p>3x crushed juniper berries<\/p>\n<p>3x tbsp of rock salt<\/p>\n<p>1x tbsp of demerara sugar<\/p>\n<p>25ml gin<\/p>\n<p>2x fresh fillet portions of salmon<\/p>\n<p>&nbsp;<\/p>\n<p><u>Method<\/u><\/p>\n<ul>\n<li>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.<\/li>\n<li>Pour in the gin and give the mix a good stir.<\/li>\n<li>Lay out a sheet of cling film and spread 1\/3 of the mixture onto the centre and place the salmon fillets on top.<\/li>\n<li>Add the rest of the mixture over the top of the fillets and make sure that they are completely covered.<\/li>\n<li>Wrap tightly in cling film and place them into the fridge (on a plate just to be safe)<\/li>\n<li>After 48 hours, remove from the fridge and wash off the curing mixture and pat dry.<\/li>\n<li>Slice into the desired thickness and serve.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Smoked salmon and goats cheese mousse<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><u>Ingredients <\/u><\/p>\n<p>1x slice rye bread<\/p>\n<p>125g cream cheese, at room temperature<\/p>\n<p>60g fresh goats cheese<\/p>\n<p>3x sheets of gelatine<\/p>\n<p>2x tbsp orange juice<\/p>\n<p>1x tbsp lemon juice<\/p>\n<p>125g cooked beetroot<\/p>\n<p>150ml double cream<\/p>\n<p>80g smoked salmon<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Using your mould rings, cut the rye bread into shape and place on a plate lined with baking paper.<\/li>\n<li>Add the beetroot and smoked salmon into a blender and blitz until as smooth as possible.<\/li>\n<li>Mix the cream cheese and goats cheese until smooth. Then stir through the orange and lemon juice.<\/li>\n<li>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.<\/li>\n<li>Combine the cheese and beetroot mix together gently.<\/li>\n<li>Whip the cream until soft peaks and then fold in the cheese and beetroot mix.<\/li>\n<li>Pass through a sieve and pour into your pre-lined mould tins and refrigerate for 3 hours<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Salmon ceviche<\/strong><\/p>\n<p><u>Ingredients <\/u><\/p>\n<p>1 x salmon fillet portion<\/p>\n<p>\u00bc avocado<\/p>\n<p>\u00bc spring onion<\/p>\n<p>\u00bd orange, juiced<\/p>\n<p>\u00bd lemon, juiced<\/p>\n<p>1x large pinch of rock salt<\/p>\n<p>2x sprigs of parsley, finely chopped<\/p>\n<p>&nbsp;<\/p>\n<p><u>Method<\/u><\/p>\n<ul>\n<li>Dice the salmon into small cubes, place in a mixing bowl and sprinkle with salt<\/li>\n<li>Then add the orange and lemon juice and stir through gently<\/li>\n<li>Refrigerate for 2 \u00bd mins and strain off the liquid and set to one side<\/li>\n<li>Dice the avocado and finely chop both the parsley and spring onion<\/li>\n<li>Mix together with the cured fish<\/li>\n<li>Mould into an appropriate shape and dress with the citrus marinate and olive oil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2327 size-full\" src=\"https:\/\/media.lochduart.com\/duart_main\/uploads\/2018\/01\/2_Loch-Duart_092_0856.jpg\" alt=\"\" width=\"1121\" height=\"1426\" \/><\/p>\n<h2><strong>About the Chef<\/strong><\/h2>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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, \u201cIt\u2019s a dream job and I\u2019m looking forward to working with the fantastic team at Loch Duart\u201d.\u00a0 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\u2019s extraordinary tasting salmon.<\/p>\n<p>Patrick will use his experience to refine the companies blind tasting procedures as the business regularly \u201ctastes\u201d its salmon and compares it to other salmon on the market. \u00a0Patrick also has an internal education role within Loch Duart with tastings and cooking demonstrations. This will explain the beneficial impacts of Loch Duart\u2019s unique farming methodology on the taste and eating qualities of its salmon.<\/p>\n<p><a href=\"https:\/\/twitter.com\/PatrickEvansLD\"><strong>Follow Patrick Evans on Twitter\u00a0<\/strong><\/a><\/p>\n<p><strong><a href=\"https:\/\/www.facebook.com\/ChefPatrickEvans\/\">Follow Patrick Evans on Facebook<\/a><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><em>If you&rsquo;d like your Loch Duart Salmon recipe to be featured as a Loch Duart chef highlight article, please send your Loch Duart Salmon recipe along with your chef bio and photo to\u00a0<a href=\"mailto:info@lochduart.com\" target=\"_blank\" rel=\"noopener noreferrer\">info@lochduart.com<\/a><\/em><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beetroot cured salmon gravadlax Ingredients 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 25ml gin 2x fresh fillet portions of salmon &nbsp; Method Blend the beetroot, orange and lemon zests, dill and juniper in a food processor until resembling a &#8230; <\/p>\n<div><a href=\"https:\/\/lochduart.fr\/valentines-day-trio-loch-duart-salmon\/\" class=\"more-link\">Read More<\/a><\/div>\n","protected":false},"author":5,"featured_media":3278,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[5],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Valentine\u2019s Day Trio of Loch Duart Salmon<\/title>\n<meta name=\"description\" content=\"Enjoy a romantic Valentines day with a Trio of Loch Duart Salmon. Our Loch Duart food ambassador, Patrick Evans shares his delicious recipe.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lochduart.fr\/valentines-day-trio-loch-duart-salmon\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Valentine\u2019s Day Trio of Loch Duart Salmon\" \/>\n<meta property=\"og:description\" content=\"Enjoy a romantic Valentines day with a Trio of Loch Duart Salmon. Our Loch Duart food ambassador, Patrick Evans shares his delicious recipe.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/lochduart.fr\/valentines-day-trio-loch-duart-salmon\/\" \/>\n<meta property=\"og:site_name\" content=\"Loch Duart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/lochduartsalmon\/\" \/>\n<meta property=\"article:published_time\" content=\"2018-02-14T09:36:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/lochduart.fr\/wp-content\/uploads\/2018\/02\/Trio-of-salmon.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"623\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"ashley\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@LochDuartSalmon\" \/>\n<meta name=\"twitter:site\" content=\"@LochDuartSalmon\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"ashley\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/lochduart.fr\/valentines-day-trio-loch-duart-salmon\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/lochduart.fr\/valentines-day-trio-loch-duart-salmon\/\"},\"author\":{\"name\":\"ashley\",\"@id\":\"https:\/\/lochduart.com\/#\/schema\/person\/2a6c8f64e1e879bd70b8eb5602528698\"},\"headline\":\"Valentine\u2019s Day Trio of Loch Duart Salmon\",\"datePublished\":\"2018-02-14T09:36:55+00:00\",\"dateModified\":\"2018-02-14T09:36:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/lochduart.fr\/valentines-day-trio-loch-duart-salmon\/\"},\"wordCount\":774,\"publisher\":{\"@id\":\"https:\/\/lochduart.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/lochduart.fr\/valentines-day-trio-loch-duart-salmon\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/lochduart.fr\/wp-content\/uploads\/2018\/02\/Trio-of-salmon.jpg\",\"articleSection\":[\"Blog\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/lochduart.fr\/valentines-day-trio-loch-duart-salmon\/\",\"url\":\"https:\/\/lochduart.fr\/valentines-day-trio-loch-duart-salmon\/\",\"name\":\"Valentine\u2019s Day Trio of Loch Duart Salmon\",\"isPartOf\":{\"@id\":\"https:\/\/lochduart.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/lochduart.fr\/valentines-day-trio-loch-duart-salmon\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/lochduart.fr\/valentines-day-trio-loch-duart-salmon\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/lochduart.fr\/wp-content\/uploads\/2018\/02\/Trio-of-salmon.jpg\",\"datePublished\":\"2018-02-14T09:36:55+00:00\",\"dateModified\":\"2018-02-14T09:36:55+00:00\",\"description\":\"Enjoy a romantic Valentines day with a Trio of Loch Duart Salmon. 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