Newey aimed to deliver a classic dish with a modern twist, using British products where possible to reduce food miles. Unfortunately, due to Covid-19, Newey was made redundant so he is on the lookout for a new challenge.

He welcomes the support from the Craft Guild of Chefs and we are delighted to share his festive recipe as part of his spotlight.   

Festive cured salmon, roasted beets and Greek yoghurt

• 60g x cured salmon
• 3 x baby beets cut in half one half of each (golden, candy & red)
• 15g x Greek yoghurt (in squeeze bottle 3 small piles)
• 3 x sprigs of fennel cress
• 1 x sliced red grape
• Greek yoghurt

Cured salmon:

• 4 x large beetroots RAW 2 x orange zest
• 2 x lemon zest
• 4 x juniper berries
• 10 x tablespoon of sea salt
• 4 x tablespoons of demerara sugar
• 1 x whole salmon scaled filleted & pinned

Method:

• Clean the salmon
• Place the beets in mixer & blitz
• Mix with the zest, berries, salt & sugar
• Place 1⁄4 on cling film place salmon on top & another 1⁄4 of mix & roll up tight
• Repeat with the second fillet
• Place in fridge for 24 hours

Baby beets:

• 3 x bunches of baby beets golden, candy & red Olive oil
• Balsamic & seasoning

Method:

• Bring to boil from cold salted water
• Peel when just cooked & still warm take care keeping the tail
• Place in oil & sea salt touch of balsamic with the red only until needed

To order:

• Lay the thinly sliced salmon down the centre of the plate
• Neatly arranged the beetroot wedges around the salmon slices
• Pipe the yoghurt in three piles around the salmon
• Finish with thinly sliced grape and picked fennel cress