Cured beetroot on white plate

Stained Ora Salmon, Smoked Beetroot and Blackberries, Goats Milk Cream, Horseradish and dill

Michael Cole
This is a technical recipe, that will bear you amazing results if you stick with it.
0 from 0 votes
Prep Time 1 hr 10 mins
Cook Time 2 hrs
Curing Time 14 hrs
Course Appetizer
Cuisine Non Specific
Servings 20
Calories 286 kcal


  • 2 x Large Trays
  • 2 x Large Pots
  • 2 X Plastic Sauce Bottles
  • Blender
  • Dehydrator



  • 1 Whole Ora Salmon
  • 100 g Powdered Beetroot
  • 140 g Raw Sugar
  • 140 g Sea Salt
  • 50 g Ginger
  • 20 g fennel Seeds

Smoked Beetroot

  • 3000 g Beetroot Peeled
  • 3000 ml water
  • 100 ml Hazelnut oil
  • 200 g Black berries Frozen is ok
  • 20 g Smoking Gun Wood Chips
  • 36 g salt

Goats Milk

  • 500 ml Goats Milk Main Ridge
  • 2 g Lemon myrtle
  • 3 g salt
  • 5 g agar

Milk Skins

  • 1000 ml milk
  • 10 g salt
  • 20 g glucose


  • 500 ml Goats Milk
  • 100 g Fresh Horseradish
  • 10 g salt
  • .2 g Xantham Gum


  • 250 ml Hazelnut Oil
  • 2 Dill bunches
  • 4 g salt
  • 1 bunch English spinach


  • Freeze dried Black berry powder
  • Black nasturtiums 5 mm 5 per
  • Black Fennel Fronds 2 cm 5 per
  • Wild Garlic Flowers White 7 per



  • Remove the sides of salmon and pin bone
  • Mix the rock Salt and sugar with crushed ginger and toasted fennel seeds and lightly cure the sides of salmon overnight or approx.. 12 hours.
  • After rinse in cold running water to remove salt and sugar.
  • Sprinkle the fillets with beetroot powder and cover with glad wrap, smoke the fillets then refrigerate until later.
  • After approx 2 hours portion the fillets into 60 g, 2 cm slices. Lay on a tray and cover with cling film, smoke again. When ready to serve gently warm at 45 degrees for 20-30min.


  • Simmer peeled beetroot, black berries and water until all over the water is dissolved (approx. 1 hour) then puree until very smooth with salt and hazelnut oil.
  • Transfer the puree into a container with a good amount of service area (to contact smoke) and lightly smoke with the smoking gun.
  • Then put into a squeeze btl with fine nozzle attachment and set aside for service.

Goats Milk

  • Warm goats milk and lemon myrtle until almost simmering, then whisk in the agar and salt, remove from the heat and set in the cool room in a covered container (remove lemon myrtle leaves if whole)
  • Once the milk has fully set approx. 1 hour - puree until very smooth and pass through a fine sieve and transfer to a squeeze btl with fine nozzle

Milk Skins

  • To make the milk skins gently warm the milk in a G1 tray on a very low heat or Bain Marie style, after about 20,30min skins will start to appear.
  • Gently remove the skins using a sheet of baking paper and laying it over the skins, when the paper is lifted the skins should remain on the paper.
  • Transfer the paper to a dehydrator or low temp oven 65-85 low fan. De hydrate until completely dry. This dish requires approximately 5 pieces 3 cm size. This can be done up to one week in advance.

Horse Radish

  • Add all of the ingredients and blend for 3-4 min, strain and set aside ready for service

Dill oil

  • Blend all of the ingredients and strain through an oil filter, set aside ready for service.


Calories: 286kcal
Keyword Advanced recipe, salmon recipe
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