Pyramid of beetroot tops, leek, alfalfa, quince vinegar and virgin turnip seed “navette” oil over wild smoked salmon

Ingredients

Serves 4

• 1 punnet of beetroot tops
• 1 punnet of leeks
• 1 punnet of alfalfa (Japanese salad vegetable) or other
• 12 slices of smoked salmon
• 30 coriander seeds
• 1 pinch of Madras curry powder
• 5 cl virgin turnip seed “navette” oil
• 5 cl quince vinegar

Method

• Finely chop a third of the vegetable shoots, enough to cover the slices of salmon. Carefully position them at the bottom of the plate.
• Make a sauce using the crushed coriander seeds, quince vinegar, a pinch of curry powder and “navette” oil.
• Cover the slices of salmon in this sauce. Top with a bouquet of seasoned vegetable shoots along with the rest of the sauce. Decorate with edible flowers or as desired.

Bon appétit !