Ingredients

Ingredients For the smoked salmon

• 3 star anise

• 12 juniper berries

• 1 cinnamon stick

• ½ orange, peeled zest only

• ½ lemon, peeled zest only

• 175g/6oz Demerara sugar

• 175g/6oz sea salt

• 4 x 115g/4oz salmon fillets, pin bones removed, skin removed and reserved

• 135g/5oz oak chippings

For the rhubarb in gin

• 125g/4½oz sugar

• 125ml/4½fl oz water

• 12 crushed juniper berries

• 3 sprigs fresh thyme

• 3 sprigs fresh rosemary

• ½ tsp citric acid (available from some supermarkets, chemists or online suppliers)

• 1 lime, juice only

• 150ml/5fl oz Blackwood's gin, plus extra for serving

• 6 Scottish pink rhubarb stems

For the baby beetroot carpaccio

• 6 baby beetroot, trimmed, peeled and thinly sliced on a mandoline

• 200g/7oz sugar

• 375ml/13fl oz red wine

• 200ml/7fl oz red wine vinegar

• 200ml/7fl oz water

• 3 sprigs fresh thyme

• 3 bay leaves

• 5 black peppercorns

• 18g/½oz salt

For the beetroot purée

• 2 beetroots, peeled, quartered and thinly sliced

For the crisp salmon skin

• 1 salmon fillet skin, from above

• extra virgin rapeseed oil

• cayenne pepper

• salt

To serve

• sorrel cress

• beetroot cress

• beetroot powder (optional)

• crushed juniper berries

Specialist equipment

• commercial vacuum pack machine

• home smoker

Description

Recipe Uses 3 Star Anise , 12 Juniper Berries , 1 Cinnamon Stick , ½ Orange, Peeled Zest Only, ½ Lemon, Peeled Zest Only , 175g/6oz Demerara Sugar ,...

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