Method

1. Preheat oven to 200°C Gas Mark 6
2. Mix all the dry ingredients in a large bowl. 
3. Beat the egg, buttermilk and natural yogurt together and add them to the dry ingredients.
4. When well mixed, divide the dough into balls and chop into the tops of the dough balls with scissors to form crosses.
5. Transfer the balls of dough onto a tray and bake. After 8 minutes, reduce the temperature to 190°C and continue to bake for a further 7 minutes.
6. When cooked, turn out immediately onto a wire rack to cool.

1. Cube the salmon into roughly 1cm cubes then mix it together with the chopped dill, chives, black pepper and finally the gin to taste. The gin must not be prominent but give a kick along with the horseradish.
2. In a separate bowl, mix together the horseradish cream with the sour cream, lemon juice and a pinch of sugar. Season to taste.
3. Put both mixtures in the fridge for 20 minutes to let the flavours develop. Taste to see if the seasoning is correct.

1. Top and tail a whole cucumber. Peel, halve and remove the seeds.
2. Sprinkle salt all over the cucumber and leave for 30 – 40 minutes.
3. Wash off the salt, dry and slice finely before adding the white wine vinegar. Allow it to sit until ready to serve.

PLATING UP

Using a chef’s ring on the centre of the presentation plate, arrange the salmon at the bottom then top with the horseradish cream. Remove the ring and display the cucumber on the plate around the base of the salmon. Garnish the stack with a sprig of dill and a little lumpfish caviar.