Smoked Scottish salmon, cucumber and dill tagliatelle
Smoked Scottish salmon, cucumber and dill tagliatelle with sour lemon and Swedish mustard
The day before, slice the cucumber whole with the help of a mandolin very thinly. Place in a strainer with a bowl beneath, sprinkle the salt and fennel seeds and toss. Leave to rest for 2 hours.
Reserve half of the juices from the cucumber.
Rinse the cucumber under cold water for 30 seconds, drain and mix with the chopped dill, cover in a container and refrigerate until needed (do not keep for more than 2 days).
Place the sugar, horseradish, juices and 50ml water in a pan and bring to boil. Dice the lemon and add to the stock, refrigerate until needed (this will keep for 7 days in the fridge).
Place the butter in a pan with the chopped onion and cook on low for 5 minutes. Add the mustard and cook for 20 seconds. Add the vinegar and honey and cook for further 2 minutes. Then add 100ml water and cook for 10 minutes on very low heat, season with salt and set aside to cool down completely before serving.
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