This elegant and festive platter starts with thinly sliced roasted beetroot and is topped with smoked salmon, a creamy dill-tahini sauce and seedy croutons inspired by ‘everything bagel’ seasoning.
2 beets
3.5 oz of smoked salmon
DILL-TAHINI SAUCE
1 handful of dill, finely chopped, with a few sprigs reserved for garnish
1 tbsp of tahini
8 3/4 oz of natural yoghurt
1 garlic clove, grated
1 tbsp of lemon juice
CROUTONS
1 egg white
2 tbsp of olive oil
2 slices of stale bread, cut into cubes
CROUTON SEASONING
1 3/4 oz of sesame seeds
1 tbsp of nigella seeds
2 tsp onion flakes
2 tsp garlic powder
2 tsp poppy seeds
2 tsp flaky sea salt
Preheat the oven to 425F/220°C
Wrap the beets in foil and roast for 1 hour or until tender. Different sizes will need different times – smaller beets will take about 45 minutes, and large beets could take up to 1 hour 30 minutes
Preheat the oven to 350F/180°C
Whisk the egg whites until broken up, then add the olive oil 1 tablespoon at a time until light and aerated, almost like mayo
Dip the bread cubes into the egg white mixture
Mix together the seasoning then spread half on a tray. Add the bread, then the rest of the seasoning, and mix together
Bake the croutons for 20 minutes
Thinly slice the roasted beetroot, then plate up the slices of beetroot and slices of salmon.
Top with croutons, a drizzling of sauce and the remaining fresh dill