Cut each piece of salmon into 6 even cubes and season on all sides. Heat the oil in a frying pan and then sear the fish on all sides. Remove from the pan and leave to rest.
Peel and finely dice the shallots and the garlic. Peel the celeriac and cut into small cubes. Sweat the celeriac in melted butter for 5 minutes and then add the milk. Simmer until the celeriac is soft and tender. Remove the celeriac from the pan and reserve the milk. Place the celeriac in a food processor. Add the ricotta, season with salt and then start blending until you have a smooth puree, adding milk as and when necessary.
Peel the beetroot and then slice thinly on a mandolin. Marinate in the cider vinegar, olive oil, sugar and salt.
Swipe the celeriac puree along a long plate and then place 3 cubes of salmon along the swipe. Garnish the dish with rounds of candy beetroot.
«Use goat's cheese instead of ricotta to give a stronger, saltier flavour to this dish.»