Equal quantity of sugar and champagne vinegar
100g of mustard seeds
- 1 small cucumber
- 2 small beetroots – golden and red beets if possible
- 1 radish
- medium crab
- 3 tablespoons crème fraiche
- 1 lemon
- 1 tablespoon parsley
- seasoning – sea salt & black pepper
- 2×150 g salmon fillets
- 100g sugar
- 50g salt
- zest of 3 lemons, 3 limes, 3 oranges
- chopped dill
- 7 lemons
- 480g sugar
- tablespoon chopped dill
- Greek yoghurt
Add the sugar and champagne vinegar to a heavy saucepan.
Bring to the boil and simmer.
Add mustard seeds and leave to cool.
Dice cucumber to ½ centimetre. Pour cold pickle juice over and leave for 2 hours.
Finely slice beetroot on mandolin. We use golden and red beets.
Place on a layer of clingfilm. Pour pickle over and place another layer of clingfilm over the beets. Press lightly.
Finely slice radish on mandolin.
Pick crab and mix with crème fraiche, lemon and parsley. Season to taste.
Make a sugar salt mix with a 2:1 ratio. (100g sugar: 50g salt)
Mix zest of 3 lemons, 3 limes, 3 oranges and chopped dill through the sugar mix.
Rub into the salmon well and leave for 18 hours.
Next day wash the sugar mix off the salmon. Chop fresh dill and place on salmon.
7 lemons juiced.
Use 5 of the lemons, blanch and refresh 7 times
Blits skin, juice and 480g sugar and pass.
Chop a small of dill through Greek yoghurt.
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