From head chef of Borthwick Castle, Derek Johnstone.
The castle is 12 miles from the centre of Edinburgh nestled in one of the most beautiful rural settings, majestic Borthwick Castle provides the perfect setting for creating a magical wedding experience.
https://www.borthwickcastle.com/wedding/
Recipe produces x 4 portions
Beetroot cured salmon
400g beetroot cured salmon sliced into 8 thin slices
compressed cucumber
50ml apple cider vinegar
45g caster sugar
½ chill deseeded and diced finely
½ sprig rosemary
½ cucumber
Method
Place the vinegar, sugar, sprig of rosemary and the diced chilli into a pan and bring to the boil
Allow to cool
Peel the cucumber and cut into the shape you require
Place the pickle liquid and the cucumber into a vacuum bag and seal on full pressure
Sea buckthorn emulsion
50mls sea buckthorn juice
50mls orange juice
15g Dijon mustard
2 egg yolk
Pinch of salt
200ml sunflower oil
Method
Place the egg yolks, Dijon mustard and the salt into a clean bowl and mix well
Add the sea buckthorn juice along with the orange juice and whisk
Add the oil slowly while whisking until all of the oil has been added
Taste and adjust seasoning if required. Place into a bottle for serving
Lemon verbena oil
60g lemon verbena
200ml rapeseed oil
Method
Place the picked and washed lemon verbena into a food processor with the oil and blitz for 2 minutes
Pass the oil through a muslin cloth and keep in a clean jar until required
Exmoor Caviar
10g Exmoor caviar
To plate the dish:
. Place 2 slices of the beetroot cured salmon in the centre of your plate
. Place some of the pickled cucumber around the salmon
. Add a few dots of the sea buckthorn emulsion and garnish with some bronze fennel or dill leaves and some micro red chard
. Mix the caviar with a teaspoon of lemon verbena oil and dress the plate lightly
. Serve