: Tian of lightly cured scottish salmon set on a cucumber salad

Tian of lightly cured scottish salmon set on a cucumber salad

From Kieran Grant, our man in the kitchen at Duchally Country Estate, Scotland, comes this delicious salmon recipe for something a little bit different.

Ingredients

For the Tians

1 x 200g tub of crème fraiche
1 x tspn chopped chives
2 x tomatoes seeded, skinned and the flesh diced
1 x small cucumber, peeled and then finely sliced
1 small bag of continental salad leaves
400g fresh salmon
75g sea salt
75g Demerara sugar
1 lemon (optional)
Mixed herbs (dill, thyme, oregano)/peppercorns (optional)
Handful of fresh dill

For the dressing

50 ml of champagne vinegar (or white wine vinegar). If desired, salt, pepper and sugar may be added at this stage, so it can dissolve.
50ml sun flower oil
150ml good olive oil (optional)
1x tablespoon of good Arran mustard

Preparation

To cure the salmon, mix together the salt and sugar and cover the salmon. Wrap it in tin foil and leave in the fridge for at least 4 hours – more if you want a stronger cure. Any mixed herbs or peppercorns should be added at this stage.
(NB. if using smoked or dill salmon omit this curing stage, as it will not be required).
After 4 hours, rinse the salmon and gently pat dry with a couple of sheets of kitchen paper.
Remove any skin or brown flesh from the salmon and discard it. Finely dice the pure flesh of the salmon and season with salt and pepper if required. Add the chopped chives, diced tomatoes and a couple of teaspoons of crème fraiche. Mix gently together until all are bound and add a dash of lemon juice if required.
Divide the mix evenly between four 3/12″ moulds, until it’s about 1/4″ from the top of each mould. Fill the remaining space with crème fraiche and refrigerate the moulds for 1/2 hour before serving.
Mix together the wine vinegar, sunflower oil and olive oil for the dressing. Wash the salad leaves and season with a dash of the dressing. Set out on a large plate.
Carefully demould the tians and set evenly on the leaves. Garnish with some fresh dill if desired.
For a final flourish, mix a tablespoon of crème fraiche with the remaining dressing, and then STIR in a spoonful of Arran mustard. Drizzle this around the plate.

Delicious!