Tartlet with Smoked Salmon, Beetroot and Zorri Cress

Plating

• Smoked salmon mousse
• Urdinkel tartlet
• Beetroot chips
• Zorri cress and beetroot dip
• Fivola (edible flower, burgundy color)

Smoked Salmon Mousse

Ingredients

• 350 g smoked salmon
• 220 g single cream
• 220 g milk
• 50 g brioche pieces
• 10 g nut butter
• 1 tbsp sunflower oil
• 20 g onions
• 20 g freshly squeezed lemon juice
• White pepper

Method
Finely chop smoked salmon, place in Pacojet beaker. Add cream, milk, brioche pieces.
Peel onion, finely chop, caramelize gently with nut butter and sunflower oil. Allow to cool, add to salmon mixture.
Season with lemon juice and white pepper.

Urdinkel Tartlet

Ingredients

• 25 g fine semolina
• 75 g whole grain spelt & rye flour
• 1 tbsp beetroot juice
• 1 pinch salt
• 25 g cold butter (cubed)
• 1 tbsp water
• 2 drops Bordeaux food coloring

Method
Preheat oven to 190 °C.
Knead all ingredients into elastic dough. Roll out to 1–2 mm, cut circles, place in tartlet tins. Weigh down with second tin, blind bake 7 min.
Remove from oven, cool completely.

Beetroot Chips

Ingredients

• 100 g beetroot
• 2 tbsp olive oil
• 1 sprig chervil
• 80 g water
• 1 tbsp cornstarch
• 1 tbsp Zorri cress oil
• Salt & white pepper

Method
Preheat oven to 180 °C.
Coat beetroot with olive oil, wrap in foil with chervil, bake 90 min until soft. Peel, cut, blend with water, cornstarch, Zorri cress oil. Strain, spread onto baking mat with template. Remove template, dry 10–15 min at low temperature. Cool, store airtight.

Zorri Cress Oil (Cold Extraction)

Ingredients

• 100 g Zorri cress (Koppert Cress)
• 200 g sunflower oil
• 1 pinch salt

Method
Blend all ingredients cold for 2 min. Rest 1 h in fridge. Strain into piping bag, hang overnight. Cut bag tip, discard sediment, strain again, refrigerate.

Zorri Cress & Beetroot Dip

Ingredients

• 1 tbsp Zorri cress oil
• 1 tbsp beetroot extract
• 60 g cream cheese
• 1 tsp lemon juice
• 1 pinch sumac
• 1 tsp honey
• Salt & white pepper

Method
Mix all ingredients, season to taste, strain. Pour into squeeze bottle, refrigerate.

Chef: Sabrina Cipolla