Beetroot, Juniper and Smoked Salmon Tower
A small starter, with a big bite.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Smoked Salmon,Fillet | Starter,Salad | Uncooked | Less than 30 minutes |
Ingredients
Method
Spoon some of the beetroot juice on to each plate. Cut the cocktail beetroot in half.
Arrange a small bunch of rocket leaves in the centre of each plate and pile some beetroot halves on top.
Divide the smoked salmon into six and place on top of the beetroot, with half a 5ml spoon of lump fish to finish.
Mix together the horseradish sauce and cream, then season and place six small drops onto the beetroot juice around the beetroot and smoked salmon tower, just before serving.
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