- 3 candy-striped beetroot, cleaned
- 3 beetroot, cleaned
- 100 g sugar
- 375 ml water
- 2 t olive oil
- 2 sourdough or ciabatta thick slices
- Sea salt and freshly ground black pepper, to taste
- 125 ml crème fraîche
- 1 lemon, juiced and zested
- 400 g fresh salmon, skinned and thinly sliced
- 100 g baby peas, blanched
- Microgreens, to garnish
Preheat the oven to 130°C.
Slice the beetroot very thinly into rounds. Place the sugar and water into a small saucepan and bring to a boil, stirring until the sugar dissolves.
Add the beetroot and simmer for 30 minutes. Remove the beetroot from the liquid using a slotted spoon and place on a baking tray lined with non-stick paper. Roast for 30 minutes, then allow to cool.
Heat 1 T olive oil in a pan over a medium to low heat. Crumble the bread, season to taste and fry in the oil until golden.
Whisk together the crème fraîche, lemon juice, remaining olive oil and season to taste with black pepper.
Divide the salmon between four side plates, top with the candied beetroot, then sprinkle over the baby peas, sourdough crumbs and drizzle with the dressing.
Garnish with a little lemon zest and microgreens and season with sea salt.