Gravlax of Scottish salmon
Prepare the salmon 2 days before needed.
With a clean cloth, dry the salmon both sides and score the skin side with a sharp knife – don’t go too deep. Place the salmon skin down in a deep sided non-reactive (plastic, glass or stainless steel) tray.
Mix the sugar and salt in a bowl. Apply the liqueur on the flash side and spread the sugar-salt mixture evenly.
Add the dill all over and cover with cling film and refrigerate.
Place the cream and garlic in a pan and gently heat to 90C. Take off the fire and add the horseradish, the gelatin leaf (previously soaked in cold water for 5 minutes) and season with salt and pepper.
Set aside to infuse for 30 minutes.
Strain and place in a container and refrigerate overnight.
Mix the sour cream and cream cheese with the rest of the ingredients, whip until mousse-like and refrigerate.
Before serving, quickly wash the salmon from the marinating brine, pat dry and thinly slice it.