Smoked salmon with pickled beetroot and horseradish panna cotta

Ingredients
Smoked salmon with pickled beetroot and horseradish panna cotta
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€0.0
To make the panna cotta:
Semi skimmed milk
/ml
200.0 ml
0%
Double cream
/ml
100.0 ml
0%
Colman's Horseradish Sauce 2.25L
/ml
50.0 ml
0%

50
Contains sulphur dioxide and sulphites and their derivatives
Contains mustard and it´s derivatives
Gelatine
/g
5.0 g
0%
For the pickled beetroot:
Beetroot (raw)
/g
50.0 g
0%
Vinegar, white wine
/ml
50.0 ml
0%
Caster sugar
/g
20.0 g
0%
For the garnish:
Lemon
/g
50.0 g
0%
Pea shoots
/g
50.0 g
0%
Double cream
/ml
50.0 ml
0%
Colman's Horseradish Sauce 2.25L
/ml
10.0 ml
0%

50
Contains sulphur dioxide and sulphites and their derivatives
Contains mustard and it´s derivatives
Olive oil
/ml
20.0 ml
0%
/
To make the panna cotta:
-
Semi skimmed milk 200.0 ml
-
Double cream 100.0 ml
-
Gelatine 5.0 g
For the pickled beetroot:
-
Beetroot (raw) 50.0 g
-
Vinegar, white wine 50.0 ml
-
Caster sugar 20.0 g
For the garnish:
-
Lemon 50.0 g
-
Pea shoots 50.0 g
-
Double cream 50.0 ml
-
Olive oil 20.0 ml