Beetroot Cured Salmon Gravlax, Green Peas Puree and Horseradish cream



Bring to the boil the green peas then drain, place in a robot coupe blend till smooth, sieve it ad the gelatine then thin spread in a tray and chill.

Cut the salmon into strips ad the beet juice, curry powder, sugar dill and salt and marinate for 24 hours, then rinse the salmon and cut into neat Square, place the salmon onto the Pumpernickel bread finish with Pea shoots and horseradish cream



270g Green peas

2 ¼ leaves of gelatine

70 ml water


250g Fillets of Salmon

2 Raw Beetroot Juice

50g Sugar

35g Salt 

¼ bunch dill

Pinch Curry powder

40g Horseradish

2 Slices Pumpernickel bread


¼ Pea Shoots for garnish