Method:
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
Ingredients:
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