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Blitz the Salt, Sugar, Lemon and Orange Juice and Zest and the Juniper berries. Add the Highland Park. Rub the marinade add over the fish. Place onto a large baking tray, cover well and leave to marinade for 48 hours, turning once.
Once the fish is firm to the touch, remove it from the marinade and wash off the excess salt and sugar mix. Pat dry. Brush the flesh side of the salmon with the mustard and sprinkle over the chopped sea fennel. Pat on the mix well, wrap in cling film and place back into the fridge until ready to slice and serve.
Mix the ingredients for the horse radish cream and leave in the fridge until ready to quenelle.
Combine the prepared cucumber with the shallot, mirin, white balsamic and sugar. Leave to marinade for 20 minutes before mixing through the chopped fennel and serving over the sliced Salmon and the horseradish cream.