Ingredients
Salmon
One
side of Watts salmon, scaled and pin boned 180g Caster sugar
180g Fine sea salt
120ml Oban 14YO Single Malt
Zest of one lemon and one orange
Beetroot
Four
beetroot, cooked and diced20ml Oban 14YO Single Malt
2 tsp of Dijon mustard
2 tsp of Fresh chopped dill
Horseradish crème
fraiche
Pinch
of saltFreshly grated horseradish
Juice and zest of one lemon
Method
Salmon
Measure
out a sufficient length of cling film to wrap the salmon in and place both on a
table. Take the whisky and pour over the
salmon, rubbing it all over. Then, in a
bowl, mix the sugar, salt, lemon and orange zest by hand, before coating the
salmon. Securely wrap the salmon up
tightly in the cling film and place in a fridge, turning everyday for three
days. On the third day, take the salmon
out and wash off all the salt, before thinly slicing it.
Beetroot
Place
the beetroot, whisky, mustard and dill together, and mix until the beetroot is
nicely coated.
Horseradish crème
fraiche
Simply
mix together all the ingredients.
To serve
Arrange
the salmon in a circular shape on the plate.
Place two decent sized dollops of horseradish crème fraiche on top and
scatter beetroot round to finish. And
for that extra flair, garnish with a few pea shoots. 
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