Friday 20th October 2017
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Serves 4
Preparation time: 10 minutes + resting
Cooking Time: 20 minutes

Ingredients
20 slices of smoked salmon
1 large cucumber
1 small bunch of fresh dill – chopped
½ teaspoon of crushed fennel seeds
1 teaspoon of Maldon sea salt
1 large lemon – unwaxed
Half the stock from the cucumber
100g of Granulate sugar
1 tablespoon of grated fresh horseradish
1 medium white onion, small – diced
50g butter
2 tablespoon of English mustard powder
2 tablespoons of cider vinegar
50g lavender honey
Salt to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Smoked Scottish salmon, cucumber and dill tagliatelle with sour lemon and Swedish mustard

METHOD
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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