Spring roll pastry parcels filled with beetroot, apple and baby spinach served on a bed of thinly sliced scallops with a lime and salmon keta dressing.
Wash and peel the beetroot then use a mandonline to cut into thin julienne slices. Cut the apple in half, remove the core and cut into thin strips. Wash the spinach and thinly slice the leaves.
Soak the spring roll pastry sheets in cold water to rehydrate. Transfer to a clean tea towel to drain.
Mix together the beetroot, apple and spinach.
Season to taste and then place a spoonful of the beetroot, apple and spinach mixture in a line on the edge of each spring roll pastry sheet. Roll up the pastry to make your spring rolls.
Wash, zest and juice the lime. Place the juice in a bowl, season with salt and pepper, 100ml olive oil and the salmon keta. Set aside in a cool place.
Using a very sharp knife, thinly slice the scallops. Arrange the scallop slices on the centre of your dinner plates, layering the egdes slightly. Place a spring roll parcel on top and then drizzle over the salmon keta dressing. Finish with the chervil leaves.
«Using a julienne mandolin will allow you to very thinly slice the beetroot, perfect for this recipe!»