Gravlax of Scottish salmon

METHOD
Prepare the salmon 2 days before needed.

With a clean cloth, dry the salmon both sides and score the skin side with a sharp knife – don’t go too deep. Place the salmon skin down in a deep sided non-reactive (plastic, glass or stainless steel) tray.

Mix the sugar and salt in a bowl. Apply the liqueur on the flash side and spread the sugar-salt mixture evenly.

Add the dill all over and cover with cling film and refrigerate.

Place the cream and garlic in a pan and gently heat to 90C. Take off the fire and add the horseradish, the gelatin leaf (previously soaked in cold water for 5 minutes) and season with salt and pepper.

Set aside to infuse for 30 minutes.

Strain and place in a container and refrigerate overnight.

Mix the sour cream and cream cheese with the rest of the ingredients, whip until mousse-like and refrigerate.

Before serving, quickly wash the salmon from the marinating brine, pat dry and thinly slice it.

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