Loch Duart Salmon, Blood Orange & Fennel

Introducing Loch Duart Salmon…

Independent Scottish salmon farm Loch Duart has been rearing extraordinary Scottish salmon in in the beautiful locations of Sutherland and the Outer Hebrides since 1999.

Loch Duart aims to lead the way in salmon welfare and environmental stewardship. Our staff are pioneers who combine their expertise with innovation to develop our unique farming approach which continues to influence fish farming methods.

Tom Booton is one of London’s most talented young chefs and The Grill at The Dorchester’s youngest ever Head Chef. He has created a stunning dish to showcase the flavours and texture of this delicious Scottish salmon.

Photography by www.fleurchallisphotography.com

Ingredients
Method

Ingredients

1 side of Loch Duart salmon
500g salt
500g sugar
4 blood orange zest
50g blood orange juice
½ bunch dill
¼ bulb diced fennel
10g Pernod
1.5kg finely sliced fennel
500g sliced onion
150g peeled and sliced Granny Smith apples
150g peeled and sliced Bradley apples
1 litre apple juice
150g dark brown sugar
20g fennel seeds
150g white wine vinegar

Method

Loch Duart Salmon Cure

Add all ingredients together in a blender and blitz for 10 seconds on full speed.

Skin the salmon high to remove the blood line (only fish you skin quite high) once the cure is ready place on both sides of the salmon generously and cured for 3–4 hours.

Don’t be scared to leave the cure for a long time, it won’t be salty.

After 3-4 hours, scrap off all the cure from the salmon and wash really well in a sink with cold water. Once washed place on a tea towel and leave in the fridge for 3–4 hours to dry. Once dry cut as you wish, removing the rest of the blood line if any is left. Wrap in cling film.

Fennel Jam

Place all ingredients in a pan and slowly cook down until jammy consistency.

Fennel Salad

Cut fennel into ¼ and thinly slice on a mandolin, then into ice water to make curly. Save the trim for the cure.

Blood Orange

You should have 2 blood oranges left after the juice for the cure. Gently cut a few segments, juice the rest and pass the juice off for dressing.