Duo of smoked and hot smoked salmon, beetroot infused with golden beetroot and blood orange dressing

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 5th July 2013

Duo of smoked and hot smoked salmon, beetroot infused with golden beetroot and blood orange dressing

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Duo of smoked and hot smoked salmon, beetroot infused with golden beetroot and blood orange dressing recipe. Starter cooked by Jack Neild from The Villa in Lancashire Heat of North West Young Chef Competition 2013

Ingredients

  • 200g fresh salmon
  • 200g smoked salmon
  • 2 blood oranges
  • 2x 500g red beetroot
  • 2x 500g golden beetroot
  • 1/2 punnet pea shoots
  • Mixed leaves
  • White wine vinegar
  • Vegetable oil

Method

Firstly, drop the beetroot into a pan of boiling water and cook through.
Blitzing up the red beetroot, I will then layer it on top of the fresh and smoked salmon and leave to infuse and let the colour soak in overnight.
I will then hot smoke the fresh salmon and slice the cold smoked salmon ready for plating.
For the dressing, purée some of the golden beetroot with the white wine, bloo orange juice and some of the zest, in a mixing bowl slowly drizzle the oil until all incorporated.
Dressing the mixed leaves, neatly present into a plate or slate, layer the cold smoked salmon beside and the hot smoked on top, garnish with the remaining diced golden beetroot and pea shoots.

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