1. Start by preparing the beet whipped cream. Purée half of the cooked beets with 1 Tbsp chives. Season with salt and pepper. Add the cream and strain to obtain a smooth texture. Pour in your siphon (if using) and place in the fridge for 2 hours minimum, lying horizontally. If you do not use a siphon, whip the cold cream firm and fold into the beet purée. 2. Cook the quinoa in salted boiling water until all liquid is absorbed (1 volume quinoa for 2 volume water). Let cool. 3. Dice 3.5 oz red beets and mix with the quinoa. 4. Add 1 chopped spring onion and 2 Tbsp chopped parsley adn 1 Tbsp chopped chives. 5. Prepare the dressing by mixing together 2 Tbsp olive oil with the juice of 1 lemon. Add to the quinoa and mix well. Season with salt and pepper, then place in the fridge until ready to assemble your dish. 6. Slice the smoked salmon thinly. Add the horseradish and the rest of the chives. 7. Divide the quinoa between the glasses. 8. Top with smoked salmon and place in the fridge until ready to serve. 9. When serving, top with the beet whipped cream. Decorate with chives and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
