Beetroot Salmon

To make the lime crisp, pre-heat the oven to 60°C

Thinly slice the lime and place on a non-stick oven mat. Cook in the oven until dried out.

For the smoked beetroot, boil the baby beetroot in salted water until tender till tender

Cover the inside of the bottom of a metal bowl or saucepan with tinfoil and add the sugar, rice and teabags

Place a drum sieve on top, then the beetroot on top of the sieve before covering with tinfoil. Cook on a high high heat for 20 minutes then lower the heat and cook for a further 20 minutes.

For the beetroot purée, place the beetroot juice, white wine vinegar and caster sugar in a pan and bring to boil

Check the volume of the boiled liquid add 1g of agar agar for every 100ml and return to the stove

Cool then set in the fridge. Liquidise with a little water until the desired consistency is achieved.

For the buckwheat, heat some rapeseed oil and sweat the shallot and garlic

Add the buckwheat and sweat a little bit more before covering with beetroot juice. Cook until tender. As the liquid reduces, add more beetroot juice until the buckwheat is cooked

For the truffle potatoes, boil the potatoes with the skin on in salted water and, once soft, pass through a drum sieve or mash. Season with salt and pepper and mix in the butter and cream

Season then pan fry the salmon. Finish in the oven at 160°C until cooked through. Keep warm. When serving, baste with a knob of butter

Assemble the dish and enjoy!