This winter’s a la carte menu features a delicious new starter: beetroot cured smoked salmon from Loch Fyne served with horseradish cream, roast beetroot, rocket purée and toast wafers.
Local supplier, Loch Fyne, tell us that their salmon is dry cured using traditional methods for up to 15 hours then dressed with natural beetroot powder to give it its rich velvety appearance and a delicate sweet and earthy taste. Head Chef Laura Milne and her team have created a delicious starter by serving this delicious smoked salmon accompanied by three types of beetroot – red and golden beetroots are roasted and thinly sliced raw, candied beetroot is lightly seasoned with olive oil, salt & pepper. What a combination – the rich hand-cured salmon, the earthy winter beetroot and a flavour burst of the horseradish cream.
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