Beetroots with smoked salmon, ground elder-labneh, candied orange peel and dill oil

Geschreven door Nanne Feldhaus van Ham
Beets and Salmon.jpg

To plate this dish you will need:

  1. 50g Ground elder labneh

  2. 1 tsp Candied orange peel (cut in 5mm dices)

  3. 1 tsp toasted pine nuts

  4. 12 slices Baked and pickled beetroots

  5. 40g Smoked salmon

  6. 1 tbsp Plain yoghurt

  7. 2 tsp Dill oil

  8. Bronze fennel

For the LABNEH

  • 500g greek yoghurt

  • 10g sea salt

  • 1 tbsp ground elder pesto (see recipe below)

  • Stir the salt into the yogurt, place it into a muslin or linen cloth and hang from the kitchen faucet.

  • After 8 hours, the whey strains out, leaving you with a thick spreadable cheese.

  • Mix the “cheese” with ground elder pesto and keep refrigerated in an airtight container until

    further use

For the GROUND ELDER PESTO

  • 50g pine nuts

  • Large bunch of ground elder 50g parmesan

  • 150ml olive oil

  • 2 garlic cloves

  • Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.

  • Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.

For the CANDIED ORANGE PEEL

  • 4 oranges

  • About 1kg sugar

  • Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith.

    Cut each wedge into 3-4 strips.

  • Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain,

    return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.

  • Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each

    100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.

  • Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.

  • Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.

    For the BEETS

  • 8 large beetroots

  • 450ml water

  • 200g sugar

  • 225ml white wine vinegar

  • Boil 4 beetroots softly for about an hour and half. Once cooked, let them cool, peel, slice thinly and place them in a bowl.

  • Bring the water and sugar in a pan to the boil, stirring to dissolve. Add the vinegar. Slice the beetroots thinly and place in a bowl. Pour over the pickling liquid and leave to cool.

  • Place the other 4 beets in a baking tray, pour about a table spoon of olive oil over each, salt and

    pepper. Bake them for an hour and half and as soon as they are cold enough to be handled, peel them and let cool completely. Keep them in a refrigerator until further use.

For the DILL OIL

  • 1 bunch dill

  • 100ml vegetable oil (not olive oil)

  • Bring a pot of water to a boil and prepare an ice bath. Once the water is boiling, add the herbs and cook for 15 seconds.

  • Quickly strain and transfer the herbs to the ice bath, let sit for 5 minutes to completely cool.

  • Transfer the herbs to a dry tea towel and wrap/dry. The goal is to get as much moisture out of

    the herbs. Transfer the herbs to a high-speed blender and add the oil. Puree until as smooth as

    can be.

  • Line a sieve with muslin cloth. Pour the oil into the sieve and let sit for about an hour over a bowl

    or other container.

  • Do not press the oil through. Once done, transfer to a bottle and store in the refrigerator for up

    to a week (you can even freeze your herb oils)

Nanne Feldhaus van Ham