Oca de Peru salad, smoked salmon, candied beetroot and lime caviar
This recipe will make 4 salads
Pickled candied beetroot
- 1 large candied beetroot
- 30ml white wine vinegar
- 30ml white wine
- 30ml water
- 30ml caster sugar
- Peel the outer skin from the beetroot.
- In a small saucepan add the water, wine, vinegar and sugar together on a medium heat and bring to the boil. Remove from the heat once all the sugar has dissolved.
- In the meantime, using a mandolin, finely shave discs of beetroot and with a round cutter cut the discs into perfectly round shapes.
- Once the beetroot has been prepared, place the pickling liquid back on the boil.
- Add the prepared beetroot to the pickling mixture and then remove from the heat.
- Allow the beetroot to cool in the mixture.
Dried candied beetroot crisps
- 1 candied beetroot
- 125ml sugar syrup (using equal quantities of sugar and water)
- Using the same method as before, peel the outer skin from the beetroot and, using a mandolin, slice into thin discs.
- Using a round cutter, cut the discs into perfectly round shapes.
- Dip each of the discs into the cold sugar syrup and lay flat on a tray that has been lined with greaseproof paper.
- Place the tray into a very low temperature oven and leave the beetroot to dry out. Turn the beetroot over at least once, so that both sides dry evenly.
- If possible, you may need to leave the beetroot crisps in the oven to dry overnight for best results.
- Once the beetroot crisps are completely dried, place them in an airtight container, ready to use.
- Alternatively you can use a hot box or a dehydrator to dry out the crisps.
- 2 egg yolks
- 1 tbsp. Dijon mustard
- 1 tbsp. white wine vinegar
- 250ml rapeseed oil
- 1 pinch of salt
- Juice of ½ lemon
- The easiest way of making mayonnaise is in the food processer.
- Place the egg yolks, vinegar and mustard into the food processer bowl and switch on.
- After about 2 minutes, gently add the oil while the machine is still running. You need to pour the oil in a slow steady steam until the mayonnaise is thick.
- At the end, add the salt and a squeeze of lemon.
- Remember to check the seasoning.
Oca de Peru salad
- 500g Oca de Peru
- 1 tbsp. fine capers, finely chopped
- 1 spring onion
- 10g chives
- 2 tbsp. cornichons, finely chopped
- 3 tbsp. mayonnaise
- Zest and juice of ½ lemon
- Salt and pepper
- Peel the skin from the Oca de Peru and chop into a small dice.
- Place a small pot of water onto the stove and bring to the boil. Once the water has boiled, add the Oca de Peru and cook. Take care as they tend to cook very quickly.
- Drain the water off and then run the cooked Oca de Peru under running cold water to stop the cooking process.
- Finely chop the capers, cornichons and chives. Finely slice the spring onion.
- Mix all the ingredients together and add to the cooked Oca de Peru.
- Finally add the mayonnaise, lemon juice and zest and mix together, adding the salt and pepper at the end to taste.
- Place a metal ring in the middle of the serving plate; fill the metal ring with the Ocu de Peru salad.
- Cut the smoked salmon into large squares, approximately 7cm x 7cm. Fold the salmon in half and place 3 pieces on top of the salad.
- Remove the pickled beetroot from the liquid and drain off any excess liquid. Place the beetroot in between the pieces of smoked salmon.
- Add the dried beetroot crisps in the same manner.
- Use a few pieces of frisse and micro red chard to finish the dish. You can, however, use whatever garnish you like.
- Add the lime caviar as the final finishing touch.