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

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, salt, peppercorns and 75 ml (2⅔ fl oz) water in a saucepan and bring to the boil. Pour over the beetroot, cover with plastic wrap and refrigerate for 3 hours to pickle.

Dice the smoked salmon into 5 mm (¼ inch) cubes and combine with the créme fraîche, horseradish and dill.

Drain the beetroot, discarding the liquid. Place half of the slices on a work surface and place a teaspoon of the salmon mixture in the centre of each slice. Top with the remaining slices. Using the blunt edge of a 3 cm (1¼ inch) round cutter, make an indent around the filling without cutting all the way through. Using a 5 cm (2 inch) round cutter, cut out rounds from the beetroot slices and discard the trimmings. Set aside.

These can be made 1 day in advance and stored in an airtight container in the fridge.