Beetroot and Salmon ‘Ravioli’

Name: Beetroot and Salmon ‘Ravioli’
Ingredients: 50 ml (1¾ fl oz) Forum chardonnay vinegar; 10 g (⅓ oz) sea salt flakes; 5 g (⅙ oz) black peppercorns; 2 large beetroot (about 500 g/1 lb 2 oz in total), scrubbed and trimmed; 200 g (7 oz) smoked salmon (see Masterclass) (see Note); 2 sprigs (10 g/⅓ oz) dill, leaves picked and chopped; 2 fresh bay leaves; 40 g (1½ oz) crème fraîche; 40 g (1½ oz) caster (superfine) sugar; 5 g (⅙ oz) coriander seeds; 10 g (⅓ oz) fresh horseradish, peeled and finely grated; 25 ml (⅘ fl oz) rice vinegar

Preparation info

Difficulty
Medium

Appears in

Bentley

By Brent Savage

Published 2010

About

Ingredients

2 large beetroot (about 500 g/1 lb 2 oz in

Side dish
Fish course
Starter
Pescatarian
Gluten-free

Method

Peel and, using a mandolin, thinly slice the beetroot into 1 mm (1/32 inch) thick slices. Select the best 24 slices and place in a heatproof bowl. Place the vinegars, coriander seeds, bay leaves, sugar, sa