Oca salad, smoked salmon, candied beetroot and lime caviar

By Diane Camp, development chef at Reynolds

Serves four

Ingredients: 

For the pickled candied beetroot:

  • 1 large candied beetroot
  • 30ml white wine vinegar
  • 30ml white wine
  • 30ml water
  • 30ml caster sugar

Dried candied beetroot crisps:

  • 1 candied beetroot
  • 125ml sugar syrup (using equal quantities of sugar and water)

Mayonnaise:

  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 250ml rapeseed oil
  • 1 pinch of salt
  • Juice of ½ lemon

Oca salad:

  • 500g oca
  • 10g chives
  • 1 spring onion
  • 1 tbsp fine capers, finely chopped
  • 2 tbsp cornichons, finely chopped
  • 3 tbsp mayonnaise (see above)
  • Zest and juice of ½ lemon
  • Salt and pepper

To finish:

  • 120g smoked salmon
  • Frisse
  • Micro red chard
  • Lime caviar
Preparation method: 

Pickled candied beetroot:

  • Peel the outer skin from the beetroot. Put the vinegar, wine, water and sugar in a small saucepan on a medium heat and bring to the boil. Remove from the heat once all the sugar has dissolved.
  • Finely shave discs of beetroot on a mandolin and cut the discs into perfect circles with a round cutter. Bring the pickling liquid back to the boil, add the prepared beetroot and remove from the heat. Allow the beetroot to cool in the liquid.

Beetroot crisps:

  • As above, peel the outer skin from the beetroot, slice into thin discs on a mandolin and cut the discs into perfect circles. Dip each of the discs into the cold sugar syrup and lay flat on a tray that has been lined with greaseproof paper.
  • Place the tray into a very low temperature oven and leave the beetroot to dry out. Turn the beetroot over at least once, so that both sides dry evenly. If possible, leave the beetroot crisps in the oven to dry overnight for best results.
  • Once the beetroot crisps are completely dried, place them in an airtight container until needed. Alternatively, you can use a hot box or a dehydrator to dry out the crisps.

Mayonnaise:

  • Place the egg yolks, mustard and vinegar into a food processer bowl. Mix for about two minutes, then gently add the oil while the machine is still running. You need to pour the oil in a slow steady steam until the mayonnaise is thick.
  • At the end, add the salt and a squeeze of lemon. Check the seasoning.

Oca salad:

  • Peel the skin from the oca and chop into small dice. Bring to the boil a small pot of water, add the oca and cook - take care as they tend to cook very quickly. Drain off the water and run the cooked oca under running cold water to stop the cooking process. Finely chop the chives, finely slice the spring onion and mix with the finely chopped capers and cornichons.
  • Add the mix to the cooked oca. Add the mayonnaise, lemon juice and zest, then add salt and pepper to taste.

To finish:

  • Place a metal ring in the middle of the serving plate and fill with the oca salad.
  • Cut the smoked salmon into large squares, approximately 7cm x 7cm, fold in half and place three pieces on top of the salad. Remove the pickled beetroot from the liquid and drain off any excess liquid. Place the beetroot in between the pieces of smoked salmon.
  • Add the dried beetroot crisps in the same manner. Garnish with a few pieces of frisse, micro red chard and the lime caviar.

Copyright 2017 Craft Guild of Chefs

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