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.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
VOTE FOR YOUR FAVOURITE IN THE CATEGORY BEST DINING PUB OF THE YEAR! ![]()
We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in our Taste of Excellence Food and Drink Awards 2024. Click here to vote bit.ly/tasteawards2024![]()
Closing date for nominations 31st August 2024.
