Here is a beetroot cured smoked salmon with pickled beetroots , Romanesco , a beautifully rich and slightly acidic dill purée which compliments the smoked salmon flavour , it is finished with a lemon verbena powder and an aerated spinach sponge - the idea of this dish was to utilise ingredients that were in season at the time - beetroot in this case , by pickling the beetroot we changed the flavour to a sweet and acidic taste as well as the sweet and earthy flavour that the beetroot naturally possesses, the pickle liquor was infused with aromats such as cinnamon , star anise and coriander to name a few , this elevated the diners experience by presenting a dish that looks simple but is elevated by flavours hidden where the eye can’t see but the mouth can definitely taste.
The idea behind this particular dish was that we wanted to create a starter that was fresh , clean and tasty but also challenged the boundaries of food and to emphasise on the premise that you don’t always need to purchase ready made things such as smoked salmon and that you can create the finished product yourself and use the flavours that are at hand , such as citrus peel, herbs and spices and in our case; beetroot