The Bridge Hotel
The 'Bridge' is set amongst some of the most stunning scenery in the country. Situated between two lakes, Buttermere and Crummock Water and surrounded by mountains, some famous, such as Haystacks Wainwright's favourite. The Bridge Hotel
The 'Bridge' is set amongst some of the most stunning scenery in the country. Situated between two lakes, Buttermere and Crummock Water and surrounded by mountains, some famous, such as Haystacks Wainwright’s favourite.

The hotel has been owned by the McGuire family for over 28 years and is renowned for producing excellent, home cooked food.


Ingredients

• 4 x 6oz (650g) Salmon Steak (Finely Diced) skin & brown meat off
• 1 orange
• 1 lemon Take rind off and finely chop and juice fruit
• 2 limes
• 2 x teaspoons crushed rock salt
• pepper to taste
• 1 x tablespoon olive oil

Ingredients for Pickled Cucumber

• 1 cucumber (use a peeler and from top to bottom peel long strips of cucumber)
• 1 bay leaf
• 4 floz white wine vinegar
• 1 teaspoon pink peppercorns
• 2 teaspoons caster sugar

Ingredients for Crème Fraiche

• 1 small tub crème fraiche
• 1 tablespoon fresh parsley
• ½ lemon juice
• black pepper to taste

Method

1. Mix together first set of ingredients and place into six 4 inch metal rings and put into the fridge
2. Put all the ingredients for the pickled cucumber into a bowl and cover with cling film. Leave for 6 hours or more in the fridge
3. Mix all the ingredients for the crème fraiche and spoon equally on top of the salmon. Set aside until needed
4. Stack cucumber on top of the finished dish and serve with a crisp green salad