1/2 side of Loch duart Salmon

400g beetroot peeled and grated

Zest of 2 oranges and 8 lemons

150g coarse sea salt

70g caster sugar

25g cracked pepper

25g dill chopped roughly stalk

Dill mustard sauce

20g grain mustard

5g sugar

2 egg yolks

1g milled black pepper

3g English mustard

1 tsp lemon juice

1 tsp white wine vinegar

400ml vegetable oil

2g salt

25g chopped dill gherkins

25g chopped capers

25g chopped shallots

4g chopped dill

Pickled beetroot liquor

400ml water

200ml fresh beetroot juice

200ml white wine vinegar

250ml olive oil

40g sugar

4g salt

50ml lemon juice

10g thyme sprigs

20 black peppercorns

3 bay leaves

Beetroot dressing

100g peeled and finely diced shallots

400ml olive oil

10g thyme leaf

3g salt

1g milled black pepper

400ml beetroot juice

200ml Port

30ml balsamic cream

200ml balsamic vinegar

To serve

1 egg

60g sliced salmon

2 pieces of toasted sour dough cut in half

10g baby capers

15g thinly sliced cornichons cut lengthways

50g dill sauce

5 x baby beet halves

Few leaves of mustard frill


Chop the orange and lemon zest together and add the chopped dill and mix with beetroot pulp. Mix the salt, sugar and pepper together and place half of it on a tray in an oblong shape, the same size as the salmon, then sprinkle with beetroot pulp. Lay the salmon skin-side down on the tray and place the rest of the mix on top and cover with another flat tray. Place a weight on top and leave the salmon for 9 hours to marinate. Remove from the marinade and rinse. Pat dry with clean cloths. This is now ready to be sliced.

Dill mustard sauce

Whisk the mustard, salt, pepper, and egg yolks in a bowl then slowly pour the oil on to the egg, while whisking well. Keep adding all the oil; you will need to add a little water to the mayonnaise as it may get too thick and split. Then add the rest of the ingredients and check the seasoning.

Pickled beetroot liquor

Trim down the beetroot tops leaving approximately 2cm stalk and tail them. Place into a pan of cold water and bring to a boil, then drain and peel the outer skin off, then cut in half. Bring everything to a simmer, and chop the beetroot, making sure they are all similar sized so they cook the same way. Place into the liquor and cook for approximately 10-15 minutes, along with the dice, cook till just tender then leave to cool in the liquor. Reheat in a little of the liquor.

Beetroot dressing

Reduce the port to 100ml then add the beetroot juice and reduce by ¾ until syrupy, approximately 200ml. Place 100ml of olive oil into a pan on a low heat, add the shallots with the thyme and ½ salt and pepper, cook for 2-3 minutes until semi soft, then add the rest of the remaining ingredients together. Bring up to a very low simmer and cook for 1 minute, remove from the heat and chill. Check the seasoning and acidity and add the balsamic cream.

To serve

Hard-boil a separated egg yolk and white then chopped finely. Refresh instantly in iced water leaving for 15 minutes to cool. Place the dill sauce 1 inch from the edge of the plate, then lay the salmon over the dill sauce, then the cornichons, capers, baby beets, salad leaves and lastly sprinkle the egg white and yolk, then drizzle the split dressing around the edge of the dish, and place the toast on the side.

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Image ©David Griffen