With this dish i cured the salmon with salt, sugar, beetroot, apple, horseradish and thyme leaves, for 24 hours. It is then wrapped in leek. The scallops are seasoned with lemon, olive oil and topped with a pickled apple juice. The tuille is made with scallop, egg white, butter and flour and dusted with roasted orange powder. The tubular gel is beetroot and apple and the citrus segments are marinated with olive oil and Malden sea salt. The herb is budding chives picked fresh from our herb garden. It also has some horseradish cream and marinated Cheltenam beetroot as a garnish.
