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Beetroot – cured salmon with avocado cream, served with parsley mousse, onion pickle, fresh cucumber, salmon caviar and sesame chips.

Ingredients for beetroot-cured salmon:

• 400g fresh salmon
• 150g beetroot
• 50g sugar
• 50g Maldon salt
• 1 orange
• 1 lemon

Method:

• Mix your salt and sugar and roll the salmon.
• Then grate the beetroot. Grate the lemon and the orange and squeeze them. Mix together the beetroot, citrus juice and the zest.
• Spread half of the beetroot mix on a small tray, place the salmon and add the other half on top of the fish.
• Cover the tray with cling film and leave for 8 hours in the fridge or even better overnight. If you want, you can put some heavy pot on top of the fish.
• The next day rinse the salmon in cold water and dry your salmon with a paper towel.
• Salmon is ready to be sliced as you wish.

Ingredients for avocado cream:

• 2 avocados
• 1 lemon
• Pinch of salt
• Pinch of black pepper
• Few drops of sesame oil

Method:

• Put all the ingredients in the blender and mix well.
• Strain two times through a fine sieve and you will have soft avocado cream.

Ingredients for pickled onion:

• 150ml cider vinegar
• 30g sugar
• 4 to 5 coriander seeds
• 1 star anise
• 2 red onions
• Pinch of salt

Method:

• Pour the vinegar in the pan and add all spices, bring to simmer. After 1 to 2 minutes check that the salt and sugar are dissolved and remove from the heat.
• Finely slice the red onion and add to the hot vinegar.
• Bring the vinegar to the heat for 1 minute. After leaving to cool.

Ingredients for parsley mousse:

• 100g fresh parsley (just leaves)
• Pinch of salt
• Pinch of white pepper
• 1 egg yolk
• 1.5 sheets of gelatin
• 125ml double cream
• 75ml water

Method:

• Blanch the parsley leaves. As soon your parsley is blanched you need to put in cold water with ice to keep the colour fresh.
• Take out and squeeze it just a little bit.
• Blend the parsley together with 2 tbls water and strain two times through a fine sieve. You will have wonderful green puree.
• Put the gelatin sheets in cold water for 5 minutes.
• Mix the egg yolk with salt and white pepper.
• Squeeze the gelatin and add to simmer water (35 ml) to melted.
• After bringing the gelatin to the egg yolk slowly (be careful to not cook the egg yolk) and mix well.
• Whip the double cream slightly.
• The last to do is adding the parsley puree to the egg yolk with gelatin, mix well with silicone spatula and add slowly the whipped double cream.
• Leave in the fridge for two hours.

Ingredients for sesame chips:

• 1 egg white
• 50g sesame seeds
• Pinch of salt

Method:

• Blend the sesame seeds in a blender.
• Mix well together with the egg white and salt.
• Spread with a palette knife on baking paper and if you want different shapes you can use forms or rings.
• Put in a pre-heated oven 180°C for 5 to 6 minutes.