At Orasay, Jackson Boxer (chef-patron) buys whole sides of cold smoked salmon from the Secret Smokehouse in east London, portions them into two strips, belly and loin, then cuts into portions and slices – but good quality, pre-sliced smoked salmon will be perfect in its place.
*This recipe is gluten-free according to industry standards
Ingredients
- soured cream 150ml
- smoked salmon 240g
- sorrel a handful, shredded (optional) or a handful of rocket dressed in lemon juice
BABY BEETROOTS
- red wine vinegar 100ml
- olive oil 2 tbsp
- baby or small beetroots 500g, tops removed, large beetroots halved or quartered
- flat-leaf parsley 6 sprigs
- chervil 2 sprigs (optional)
- dill 4 sprigs
- thyme 4 sprigs
- bay leaves 2
- black peppercorns 4
- black garlic 20g
DILL OIL
- dill a bunch
- vegetable oil 150ml
Method
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Step 1
To make the beets, put the red wine vinegar, olive oil, 1 tsp of salt and 300ml of water into a pan with the beetroots. Put the parsley, chervil, dill, thyme, bay leaves and peppercorns into a piece of clean muslin and tie to seal, then put into the pan. Bring to the boil and simmer gently for 1 hour 30 minutes or until tender. Remove the beetroots onto a plate, squeeze the muslin back into the pan, then tip the cooking liquid into a food processor or small blender with the black garlic and whizz until completely smooth. Tip back into the pan and simmer gently until reduced to a glaze. Remove the skins of the beets by using kitchen paper to gently rub away. Add the beets to the glaze and keep warm.
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Step 2
To make the dill oil, blanch the dill for 1 minute in boiling water then refresh in ice-cold water. Squeeze as much water as you can from the dill and put in a blender with a pinch of salt and the vegetable oil. Whizz for 5 minutes until the oil is green. Line a sieve with clean muslin above a bowl, then pour in the oil and leave to strain for 1 hour.
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Step 3
To serve, spoon a quenelle of soured cream onto each plate and use a tsp to make in indent in it, then fill this with dill oil. Spoon beetroots and their braising liquid onto the plate, with a portion of smoked salmon topped with sorrel or the dressed rocket, if you like.
Nutritional Information
- Kcals 445
- Fat 31.1g
- Saturates 8.3g
- Carbs 14g
- Sugars 12.4g
- Fibre 3.9g
- Protein 25.4g
- Salt 4.1g
