Home smoked Scottish salmon

• 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