10 beetroots, cooked and cut into cubes
mustard cress or micro herbs, to garnish
50²µ/1¾´Ç³ú Dijon mustard
200g/7oz plain flour
200g/7oz redcurrant jelly
150²µ/5½´Ç³ú caster sugar
3 cloves
100ml/3½fl oz red wine vinegar
1 tsp salt
150²µ/5½´Ç³ú sea salt
1 tsp sugar
7g sachet instant yeast
50²µ/1¾´Ç³ú butter
250g/9oz crème fraîche
2 free-range egg whites
250ml/9fl oz milk
1 side of salmon
100ml/3½fl oz whisky
50ml/2fl oz whisky