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Pyramid of beetroot tops, leek, alfalfa, quince vinegar and virgin turnip seed “navette” oil over wild smoked salmon

Pyramid of beetroot tops, leek, alfalfa, quince vinegar and virgin turnip seed “navette” oil over wild smoked salmon
By the chef
Jean Brouilly

Pyramid of beetroot tops, leek, alfalfa, quince vinegar and virgin turnip seed “navette” oil over wild smoked salmon


Ingredients

Serves 4

  • 1 punnet of beetroot tops
  • 1 punnet of leeks
  • 1 punnet of alfalfa (Japanese salad vegetable) or other
  • 12 slices of smoked salmon
  • 30 coriander seeds
  • 1 pinch of Madras curry powder
  • 5 cl virgin turnip seed “navette” oil
  • 5 cl quince vinegar

Method

  • Finely chop a third of the vegetable shoots, enough to cover the slices of salmon. Carefully position them at the bottom of the plate.
  • Make a sauce using the crushed coriander seeds, quince vinegar, a pinch of curry powder and “navette” oil.
  • Cover the slices of salmon in this sauce. Top with a bouquet of seasoned vegetable shoots along with the rest of the sauce. Decorate with edible flowers or as desired.

Bon appétit!