Home smoked Scottish salmon

Source: Culinaire Saisonnier

Home smoked Scottish salmon, hand-cut chestnut humus, sour cream, beetroot and blini


  • blinis with algae powder
  • sour cream with horseradish
  • salmon eggs
  • Zorri Cress

For the smoked Scottish salmon:

  • salmon sides
  • salt
  • sugar
  • coarse black pepper
  • natural oil

For the beetroot and chestnut humus:

  • 100 g roasted chestnuts
  • 100 g beetroot
  • 1 dl olive oil
  • 1 clove of garlic
  • pepper
  • salt
  • 1/4 dl white wine vinegar


Marinate the salmon sides in the salt, sugar and pepper brine for 5 days. Rinse the sides and hang them high in the chimney on the 6th day with a good load of sawdust and smoking herbs. Leave to dry in the refrigerator on the 7th day and vacuum with neutral oil. Let the salmon ripen for a few more days before use. Roast the beets in the oven and mix finely with the other ingredients. Arrange the salmon on a plate in various cutting techniques. Garnish with the remaining components.

Source: Culinaire Saisonnier
Photograph: Dirk Kerstens

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress