Serves 2 as a starter
Ingredients
250g vacuum packed beetroot, drained
12 chives
8-12 walnut halves
1tbsp walnut oil
½ tsp sherry vinegar
sea salt flakes and freshly ground pepper
120g smoked salmon
2 tsp crème fraîche
2 sprigs dill
Method
Take one beetroot and slice it into thin rounds. Put the salmon on a plate, grind over a little pepper and lay the beetroot over the top. Cover tightly with clingfilm, weigh down with a second plate, refrigerate for 4 hours min, 24 hours max.
Cut the rest of the beetroot in half and slice into half circles about as thick as a pound coin.
Slice chives finely, break walnuts into three or four pieces each. Mix beetroot, chives, walnuts, walnut oil and sherry vinegar, season with salt and pepper. Just before serving, peel the beetroot circles off the salmon and arrange salmon into a nest on two plates. Spoon salad on top and add a dollop of crème fraîche and dill.
