Home Smoked Salmon, beetroots and horseradish panacotta by Adam Harper at The Samual Fox

Ingredients

Beetroot puree
1 bunch beetroot
1 tablespoon white wine vinegar
75g butter
Pickled beetroots
100ml white wine vinegar
100ml water
1 juice of a lemon
75g sugar
1 bunch- baby candy beetroots
1bunch- baby golden beetroots
1bunch- baby beetroots

Smoked salmon
300g-sea salt
300g- sugar
1 side of salmon
Horseradish panacotta
100g of fresh horseradish
2tablespoons horseradishsauce
100ml- milk
300ml- whipping cream
2 leaves- bronze leaf gelatine
 

15-20 portions

Method

Smoked salmon
Cure the salmon- cut the salmon into strips of six. Cover the salmon in the salt and sugar and leave for 12 hours to cure.
When the salmon is cured place 300g of smoking chip in the bottom of a pan over a gas, when the chips start to smoke place the salmon on the top in a colander with foil over the top and take of the gas and leave for 10minutes.

Horseradish panacotta
Place the milk and cream in a pan with the fresh horseradish and the horseradish sauce. Whilst that is heating up soak the gelatine leave in iced water .
Once the milk and cream have come to the boil add the soaked gelatine to the mix and stir well, then pass the mix into a jug to then pour into moulds.

Beetroot puree
Wash the beetroots. Cook the beetroots in water with garlic and thyme for 2hours. Once cooked blend up the beetroots with a table spoon of white wine vinegar and 75g butter.
 

Pickled beetroots
Place the beetroots ( candy, golden and normal) into separate pans with the vinegar, water, lemon juice and sugar mix and cook until you can put a knife in them with no effort .