Beetroot rosti with smoked salmon and soft boiled quail egg
100g beetroot, peeled and finely grated
100g potato, peeled and finely grated
40g unsalted butter, softened
1 egg white
Salt and pepper
200g smoked salmon, thinly sliced
10 quail eggs
¼ tsp of balsamic caviar
Micro red amaranth
For the beetroot rostis, mix the grated beetroot and the potato and, wearing gloves, squeeze out the excess liquid.
Place the squeezed beetroot and potato into a bowl, mix in the softened butter, egg white and season to taste.
Using a 25–30mm cutter, compress the rosti mix into a depth of 10mm, place the rosti onto tray lined with baking parchment and repeat; chill before cooking.
Preheat the oven to 180°C. Brush a large frying pan with oil and fry the rostis on each side for 2 minutes. Transfer the browned rostis to a greased/lined baking tray and bake in preheated oven for 6 minutes.
While rostis are cooking, put a small pan of water on a high heat and bring to the boil. Place the quail eggs into the water and set a timer for two minutes. After two minutes, transfer the quail eggs to cold water and, when completely cooled, peel the eggs and slice a little off the top and bottom so that the eggs will sit better on the salmon. Slice the eggs in half just before serving.
To build the canapé, take a slither of the thinly sliced smoked salmon and place on the hot beetroot rosti. Top with half a soft boiled quail egg and finish with balsamic caviar and a sprig of red amaranth.