SALT ROASTED BEETROOT CARPACCIO, SMOKED SALMON, CANDIED WALNUTS AND GOATS CURD
Heat the oven to 220 degrees. Lay ¼ -inch layer of rock salt on the bottom of a tray. Lay the beetroot onto salt. Cover beets with remaining salt and bake until folk tender about 1 ½ hour. Let them cool, when cold slice thinly and lay onto round plate covering the bottom of plate.
Blanch walnuts in for 1 minute. Let them cool.
In a pot add 100 grams of sugar, 50 ml water and 30 gram glucose. Cook until it reaches 137 degrees. Dunk each walnut into the sugar and place on a tray to cool and set the syrup.
Spoon 3 teaspoons of goat’s cheese onto beetroot evenly dividing. Place 3 pieces of walnuts on each plate.
Carefully place 2 x 40 grams of smoked salmon onto beetroot plate.
Garnish with micro watercress, purple basil, lemon oil and serve.