Mark Greenaway, Restaurant Mark Greenaway

Smoked Scottish Salmon, Lemon Gel, Pickled Cucumber


  • 4 slices great quality Scottish smoked salmon
  • Small jar capers (Washed)
  • 1 cucumber (peeled)
  • 1 small packet of dill
  • 25mls white wine vinegar
  • 1/2 lemon juice
  • 50mls water
  • 30g Brown Sugar


Pickled Cucumber

  • Mix the vinegar, water, lemon juice and brown sugar together and bring to the boil
  • allow to cool
  • Peel the cucumber into strips the full length of the cucumber and stop when you get to the seeds
  • Place the cucumber in the pickle mixture and allow to sit for 10 minutes

Lemon Gel

  • 2 lemons
  • 200g sugar
  • Peel and segment 1 lemon
  • Dice the other lemon including its skin
  • Blend the lemon segments with the diced lemon and add the sugar
  • Continue blending until a smooth puree
  • Pass through a fine sieve

To Plate

  • Lay out four plates and smooth out a slice of smoked salmon on each
  • Wrap the cucumber ribbons into a pile and place 2 on each plate
  • Scatter over the capers and dill and finish each smoked salmon with dots of the lemon puree

At the restaurant, we serve with a generous spoon of salmon caviar or some dehydrated smoked salmon for the extra punch of flavour, as well as fresh crusty sourdough bread.