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Soups & StartersMeat

Confit of Wild Scottish Salmon, Beetroot Jelly and Puree
kindly supplied by Charlie Lockley, Boath House, nr Nairn


4 x 100g Wild Scottish Salmon fillets. (Skin left on, scaled)
40g sea salt
20g caster sugar
5g white peppercorns (crushed)
1 lime (zest of)
½ Lemon (zest of)
½ Orange (zest of)
500ml olive oil

600g beetroot

3g agar agar
100ml red wine vinegar
400ml boiling water

4 x Quail eggs

100ml extra virgin oil
50ml nut oil
15ml sherry vinegar
Lemon Juice (to taste)

Chives, baby beet shoots, chervil, fennel herb


For the salmon cure

Make sure the salmon is free of pin bones and scales, trim evenly.

Mix salt sugar, zests and peppercorns together.

Spread on plastic tray large enough to just take all the salmon, place salmon on top of mixture flesh side down. Cover and place in fridge for 4 hours.

Peel all the beetroot, put 200g to one side.

Fine dice the remainder, put into a small pan with the red wine vinegar.

Bring to the boil and reduce until nearly soft.

Then liquidise till smooth, pass though fine sieve.

Divide this mixture into two pans, you need 200ml of beetroot puree for the jelly, place this back into a small clean pan add agar agar and warm for 2 minutes, refresh under cool water, when cool peel.

Mix the olive, nut oil, vinegar and lemon juice together, season

Finely chop

Wash the salmon of its cure and pat dry.

Put the olive oil into pan large enough to hold the 4 salmon pieces, and on a low heat bring the oil to 50c, put in the fillets, cook for 15 minutes.

To assemble

Cut the jelly into cubes and bring to room temperature.

Dress the raw beetroot with the vinaigrette and chives, check seasoning.

Warm the puree, remove the salmon and pat dry, squeeze of lemon flesh.

Half the quails eggs, season.

Place a pile of raw beetroot on plate, again make sure this is at room temperature, puree and jelly with half an egg on top.

Put salmon on raw beetroot and finish with dressed leaves and herbs.




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