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For the cured salmon-
300g piece of skinless, boneless Irish salmon fillet
80g coarse sea salt
120g granulated sugar
6g chopped juniper berries
6g cracked white peppercorns
1 pink grapefruit
1 large orange
1 lime
1 lemon
½ bunch dill – coarsely chopped
For the heritage beetroot-
200g mixed heritage beetroot-washed
Salt & pepper
3 sprigs of thyme
Pinch of sugar
3 tbsp olive oil
2 tbsp vinaigrette
For the horseradish sorbet-
125g sugar
160g water
5g salt
70g glucose
300g crème fraiche
150g Greek yoghurt
100g horseradish sauce
Juice of half a lemon
To finish and serve-
½ bunch of watercress washed and drained
2 tsp finely chopped shallot
1 tbsp baked sourdough crumbs
The horseradish sorbet
The diced cured salmon
The dressed beetroot
For the cured Irish salmon
For the heritage beetroot-
For the horseradish sorbet -
To finish and serve-
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