Galton Blackiston's Beetroot Cured Salmon Gravadlax with Horseradish Cream and Smoked Salmon Quails Scotch Eggs



Method for the Gravadlax  

Place all the ingredients for the cure into a food processor. Blitz to a smooth wet paste. You may need to stop the processor once or twice to scrape down the sides as you do this. Place a thin layer of the beetroot cure on a baking tray and place the salmon on it and then cover the salmon with the rest of the beetroot cure and cover with cling film. Place in the fridge to chill and marinate for at least 48 hours, then wash off the beetroot cure and pat the fish dry with kitchen paper. Cover tightly and chill again until you are ready to serve.



Method for the Horseradish Cream 

Place the horseradish into a small food processor and process until it’s a fine as possible. In a separate bowl, whip the creamto medium peaks. Gradually fold the horseradish into the cream, tasting as you go, until you are happy with the flavour of the cream. Blitz the cream again until thickened and check the seasoning.


Method for the Quails Scotch Eggs 

Begin by making the smoked salmon mousse; roughly chop the smoked salmon trimmings and blend in a food processor, remember to stop and push down the mixture at regular intervals to ensure all the salmon is well processed.  Take the salmon out of the food processor and push a small amount at a time through a large sieve, using the back of a ladle or wooden spoon, into a large bowl.  This is quite an effort but is worth it as it will produce a very smooth mousse. 

Beat in the double cream, about 150ml at a time, using a spatula rather than a whisk.  Continue until all the cream has been incorporated and the mixture is of a dropping consistency.  Fold in the lemon juice and season with a good grinding of white pepper.  Cover and place in the fridge for one hour to firm up.

Meanwhile bring a pan of salted water to the boil. Lower in the quail's eggs and boil for 2 minutes and 27 seconds. Remove from the boiling water and plunge immediately into cold, running water to cool. When cold, peel carefully and set aside in a bowl of cold water.

Have ready three plates: on the first one, spread out some seasoned flour, put the egg wash on to the second plate and on the third plate spread out the breadcrumbs. Drain the quail's eggs and dry them on a towel. Working quickly take a  portion of salmon mousse and flatten it out in the palm of your hand, place a quail's egg into the centre of the mousse and then wrap the mousse around the egg so that it is totally encased. Roll it into a little ball and repeat with the other eggs.

Roll each salmon egg in seasoned flour, then dip into the egg wash, shaking off any excess. Finally, roll in breadcrumbs to coat thoroughly and place on to a tray covered with greaseproof paper.

Pour enough oil into a medium-sized, heavy-based pan to come no more than one-third of the way up the side. Heat the oil to approximately 160°C (use a thermometer, or test the temperature by dropping in a small nugget of mousse, if it rises immediately to the top and starts to fry the oil is at the correct temperature).

Carefully lower the eggs into the hot oil and fry until lightly  coloured all over. You may need to do this in batches: if so, make sure the oil comes back up to temperature before frying the next batch.

Remove the cooked eggs with a slotted spoon and drain on kitchen paper.


Prep time:

Cook time:

Serves: 1

  • For the Gravadlax:

  • A side of the best salmon you can get hold of, pin bones removed

  • 250g beetroot, peeled and cut into rough chunks

  • 250g rock salt

  • Half a teaspoon of fennel seeds

  • Handful each of tarragon and dill, leaves only

  • The grated rind and juice of one orange

  • 125g caster sugar

  • For the Horseradish Cream:

  • 30g fresh horseradish, peeled and cut into small chunks

  • 100ml whipping cream

  • Salt and freshly ground white pepper

  • Smoked Salmon Quails Scotch Eggs:

  • 275 g (10 oz) smoked salmon trimmings

  • 570 ml (1 pint) cream

  • Juice of one lemon

  • A good grinding of white pepper

  • 12 quail's eggs

  • 1 medium egg yolk, beaten

  • Seasoned plain flour, for coating

  • 1 egg and 4 tbsp milk, whisked together and passed through a sieve to make an egg wash

  • 75g Panko Japanese breadcrumbs or stale bread left out overnight so it blitzes well for breadcrumbs

  • 570ml sunflower oil, for shallow-frying

  • seasoning