A delicious combination of flavours and textures, the bitter smoke of the salmon complimented with maple
Prepare and trim the salmon as required and pour over the maple syrup to marinate.
Leave for approximately 30 minutes.
Create a smoker by lining the bottom of a large saucepan with tinfoil.
Sprinkle in the wood chips.
Make a long sausage of tinfoil and coil into a spiral.
Make a tinfoil platter that will sit in the saucepan on top of the coil, thus sitting up from the base of the pan.
Cut the salmon into 100g steaks.
Season the salmon with salt and pepper and then over a moderate heat, crisp the skin.
Place the smoker over a high heat untill the woodchips begin to smoulder, use a blowtorch if necessary to get them started.Place the salmon on the tinfoil platter, place the lid on to trap in the smoke and allow to smoke for approximately 5 minutes.
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 mandolimn 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 untill 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.»