Beetroot and Gin Cured Salmon with butter poached lobster mousse

Hugh Gallagher


1 side of good quality fresh salmon fillet, pin boned
3 beetroots (uncooked) around 600gms
500gms sea salt
250gms caster sugar
1 tsp fennel seeds
Handful fresh tarragon
3 or 4 black peppercorns
2 generous measures of gin

Peel the beetroots, chop into inch dice, place into a blender alongside all other ingredients except the salmon, and blend until a paste (this is your cure ready). Lay the salmon on a flat tray, cover with the cure, then cover with cling film and place in the fridge for 12 hours. After 12 hours, remove the salmon, turn it over in the cure and place back in the fridge for another 18 hours. After this, remove from the fridge, discard any juices, wash off the cure and pat the salmon dry. This is now ready for eating but should be kept in the fridge until ready for serving.


2 uncooked lobster tails
1 tsp lemon juice
1 tsp tomato paste
100ml double cream
100gms mascarpone cheese
1 sheet leaf gelatine
150gms unsalted butter, cut into cubes

Place four tablespoons of water with the lemon juice in a pan on a low heat and slowly add the cubes of butter until incorporated into the water. Do not let it boil or the butter will separate. Try to keep it around 70 Celsius, add the lobster tails and cook for around 7 minutes.
With a probe, check that the internal temperature of the lobster is around 57 degrees Celsius. At this point, remove the tails and plunge into cold water to stop the cooking process.
Discard half the cooking liquor and add the leaf gelatine until dissolved, then allow to cool. Remove the shell from the lobster and place all ingredients into a blender.
Season with salt and pepper, blend until soft and smooth, cover and place in the refrigerator.

For service, take a few thin slices from the salmon with a sharp knife and place on the plate. Decorate with some heart-shaped pieces of beetroot and with two spoons make a quenelle of the mousse. Place in the centre of the arranged salmon.