Recipe of the Month – Flaked Salmon with Summer Ribbons



White wine vinegar

Caster sugar

Bouquet garni stock

Golden beetroot

Candy beetroot

Smoked salmon

Flaked poached salmon

Lemon zest

Micro cress’


Peel the vegetables and slice on a mandolin slice on the julienne blade. Steep in a cold pickling juice of white wine vinegar and caster sugar then chill the vegetables.

Poach the salmon in bouquet garni stock then leave to chill.

Grate lemon zest over the poached and smoked salmon.

Arrange the pickled vegetable spaghetti on the plate and place the flaked & smoked salmon on top. Dress with micro herbs, season and serve!

Sign up to our newsletter