Smoked salmon, beets, horseradish cream

Smoked salmon

200g Smoked salmon

-Neatly roll the smoked salmon into rosettes

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

-Heat and aereate well.

-Let it rest.

Melba toast

1 loaf brown bread

-Freeze bread.

-Thinly slice brown bread.

-Toast in a ‘dead’ oven.

Garnish

-Dill springs

-Roundels of raw beetroot