Summary

Ingredients

• 600 g beetroot (precooked)
• 500 ml vegetable stock
• 4 tablespoon vinegar, honey or mild white wine
• 2 bay leaves
• 1 sprig rosemary
• 1 sprig thyme
• 2 cloves garlic)
• 2 tablespoon olive oil
• sea-salt
• Black pepper from the mill

For the mousse:

• 100 g yourt, Turkish 10%
• 200 g sour cream
• 25 g horseradish, freshly rated
• 1 tablespoon sugar
• 0.5 teaspoon ½ salt
• 2 sheets gelatin
• 100 g cream

For the salad:

• 4 handfuls spinach, (baby spinach)
• Salt, (fleur de sel)
• Black pepper from the mill
• Balsamic vinegar, (fig balsam)
• olive oil
• 1 salmon side with skin (approx. kg)
• Salt, (fleur de sel)
• Black pepper from the mill
• olive oil
• 1 bunch parsley
• 1 clove garlic
• 100 ml olive oil
• 1 pinch (s) sea salt

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Instructions

1. Beetroot Carpaccio:
2. Finely slice the beetroot.
3. Press on the garlic cloves and add to the vegetable stock with the herbs and vinegar. Season with salt and pepper and bring to the boil. Add the olive oil and let cool a little.
4. Pour the lukewarm marinade over the beetroot and cover. Leave to marinate in the refrigerator overnight.
5. Horseradish Mousse:
6. Grate the horseradish fresh. If you use horseradish from the jar, you may need a little more, please season accordingly.
7. Mix the yogurt with the sour cream and the horseradish. Add sugar and salt to taste.
8. Soak the gelatine in cold water and then dissolve it dripping wet. Immediately stir in 2 tablespoons of the yoghurt mixture and then add everything to the remaining mixture and stir well.
9. Whip the cream until stiff and fold in.
10. Keep the horseradish mousse in the refrigerator. It can be prepared a day or two in advance.
11. Spinach salad:
12. Wash the baby spinach. Mix salt, pepper, fig balsam and olive oil into a marinade and use it to dress the salad.
13. Salmon:
14. Straighten the salmon side so that slices of the same size can be cut. (The salmon sections can be peeled and diced and frozen for a salmon farce.)
15. Cut into 16 equal pieces.
16. Salt and pepper the salmon pieces.
17. Heat olive oil in a non-stick pan and fry well on the skin side. The skin should be crispy. Then let it infuse briefly on the meat side.
18. Parsley oil:
19. Pluck the parsley leaves and dice the garlic clove. Puree both with salt in olive oil very finely. Pour into a squirt bottle and chill. Can be prepared up to 5 days in advance.
20. Presentation:
21. Lay out the beetroot slices on a plate like bricks. This can be done around 2 hours before serving. Put decorative patterns on the plate with the parsley oil.
22. Cut small dumplings from the horseradish mousse and place on the carpaccio. Can be done about 30 minutes before serving.
23. Marinating the salad should be done shortly before serving, but be done before the salmon is fried.
24. Fry the salmon - be sure to stick to it so that it doesn`t get dry! Place one slice on top of the carpaccio, place the second on top at a 90 degree angle. Top with the salad as a topping.
25. Serve immediately.