A delightful balance of sweet, savoury and fresh crunchy herbs.
Pre-heat your oven to 175 degrees.
Cut the salmon into 100g steaks.
Heat a non stick pan to a medium heat. Cook the salmon flesh side down for 2 minutes then into the pre-heated oven for 3-4 minutes or until golden brown. Then peel of the skin as it will be smoked with the scales on.
Bring a small saucepan of water to the boil.
Cook the peas till tender in the boiling water, drain but keep a little of the liquid back.
Puree in a food processor with the butter, add little of the water if needed to get the consistency right, season with the horseradish, salt and pepper.
Wash, top and tail and quarter the radishes.
Peel the beetroot and use a mandolin to slice into shreds. Add to the pan used to cook the salmon and fry with the almonds till soft.
Add the radishes, dust with the caster sugar and add the vinegar.
Pluck the chervil into sprigs, discard the stalk.
Snip the peashoots close to the root.
Cut the chives into batons.
Keep all in cold water until ready to serve.
Spread a dollop of the puree on the plate.
Place some of the beetroot mix in a metal ring beside the peas.
Top the beetroot with a bunch of the herbs and place the salmon on the pea puree.
«Try using yellow or candy beetroot to add even more colour to this dish.»