Smoked salmon with pickled beetroot and horseradish panna cotta
Try out it this smoked salmon as a tasty starter for your menu. It is also a colorful eye catcher in combination with the beetroot and the horseradish panna cotta brings in a spicy flavor to the recipe.
Italian
Fish/Seafood
Main courses
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
Preparation
-
To make the panna cotta:
- Soak the gelatine in cold water for 10 min.
- Heat the milk and cream to 50°C then add the gelatine and COLMAN'S Horseradish then leave to cool until it thickens slightly.
- Pass through a chinois and pour into a shallow tray.
- Chill until set.
-
For the pickled beetroot:
- Peel and thinly slice the beetroot then boil the vinegar and sugar together until dissolved then remove from the heat and add the sliced beetroot.
- Allow to cool completely.
-
For the garnish:
- Lightly whisk the double cream and COLMAN'S Horseradish together, segment the lemon and dice then mix the rocket and pea shoots together.
- Cut the radish in half.
-
To plate:
- Lay the smoked salmon down the middle of the plate, quenelle the panna cotta on top the lay over the pickled beetroot.
- Scatter over the rocket and pea shots the garnish with the diced lemon, olive oil and horseradish cream.
