By Jason Henderson, head chef and manager at Knock Castle Resort and Spa, Crieff.
350g fresh salmon
3 shots vodka
4 red chillies
pack of fresh mint leaves
small tub cream cheese
2 tbsp fresh raspberries
1 tsp Gourmet Classic Raspberry Vinegar Reduction
1 tsp Dijon mustard
In a food processor, blend the salt, sugar, chillies and vodka until smooth. Put the salmon in an airtight container and cover with the salt mix, turning to coat. Cover and place in a fridge for 48 hours, turning once.
When cured, remove the salmon and wash off the excess salt mix with cold water.
Pat dry with kitchen paper and set aside.
Blanch the mint leaves in hot water for five seconds and then refresh in iced water, drain and dry completely and then blend in a food processor with the cream cheese until smooth and green. Place the raspberries in a blender with the Gourmet Classic Raspberry Vinegar Reduction and the mustard and blend to make a vinaigrette. Season well.
Overlap slices of the salmon on a serving plate, top with a quenelle of the minted cream cheese and salad leaves and drizzle with raspberry vinaigrette