Smoked salmon, beets, horseradish cream

Smoked salmon (from your local supermarket)

Pickled beets

For pickling

150ml water

150ml vinegar

150ml oil

OR

500ml vinegar

250ml sugar

Add spices, sugar (be creative)

Horseradish creme

250g milk

75g horseradish

3 to 4g soya lecithin

Method

Heat and aereate well

Let it rest

Melba toast

1 loaf brown bread

Method

Freeze bread

Thinly slice brown bread

Toast in a ‘dead’ oven

Garnish

Dill springs

Roundels of raw beetroot