Roasted root vegetables, Hot socked salmon and horseradish
Ingredients
180g Roast root vegetables
60g Smoked salmon warmed
8g Horseradish cream
MOP
- Heat the vegetables in the oven, once hot check for seasoning.
- Heat the salmon through
- Plate in a bowl and top with warm smoked salmon and horseradish
Roast Vegetables
Ingredients
250g Courgette green
125g Courgette yellow
250g Delicia squash, skin on, seeds removed
125g Celeriac
25g Garlic, sliced
15g Vegetable oil
150g Jersey royals, steamed until fork tender but not falling apart
100g Spring onion, sliced into long pieces (green stalks and white)
150g Tenderstem broccoli, stalks cut in half on an angle
- Combine the first set of ingredients in a gastro tray and mix well ensuring to season with salt and pepper
- Roast in the oven @ 170c until fork almost fork tender. At this point add in the second set of ingredients and cook until everything is tender but not over cooked. Chill immediately and reserve till needed in service.
Waiters Notes
Hot smokes salmon, roasted root vegetables, horseradish
Allergies Fish, Sulphites, celery