Smoked Scottish salmon, cucumber and dill tagliatelle

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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