Salmon • Beetroot • Grapefruit • Onion

A Christmas wreath on a plate – that’s what I’d like to think this dish represents. Soft tones of purple, pink and terracotta with dark highlights. A feast for both mouth and eye. And a perfect dish to kick off Christmas – Glad Lillajul!

Finely blend 250 g of canned chickpeas with aquafaba, 150 g boiled and peeled beetroot, one peeled mandarin, a splash olive oil and a good pinch of salt.

Paint a rice paper with beetroot juice on both sides. Bake for 4 minutes at 180°C.

Pickle thinly sliced red onion in equal parts of vinegar and water tasted with sugar, salt and bay leaf brought to a boil.

Assemble by placing roses of cold smoked salmon, fillets of pink grapefruit and small cracker pieces into an arc on a circle of beetroot hummus. Decorate with pickles and micro greens.


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