Posted: 19th May 2016
Ingredients
Cucumber
White wine vinegar
Caster sugar
Bouquet garni stock
Golden beetroot
Candy beetroot
Smoked salmon
Flaked poached salmon
Lemon zest
Micro cress’
Method
Peel the vegetables and slice on a mandolin slice on the julienne blade. Steep in a cold pickling juice of white wine vinegar and caster sugar then chill the vegetables.
Poach the salmon in bouquet garni stock then leave to chill.
Grate lemon zest over the poached and smoked salmon.
Arrange the pickled vegetable spaghetti on the plate and place the flaked & smoked salmon on top. Dress with micro herbs, season and serve!