Ingredients
- 100g beetroot, peeled and finely grated
- 100g potato, peeled and finely grated
- 40g unsalted butter, softened
- 1 egg white
- Salt and pepper
- 200g smoked salmon, thinly sliced
- 10 quail eggs
- ¼ tsp of balsamic caviar
- Micro red amaranth
Method
- For the beetroot rostis, mix the grated beetroot and the potato and, wearing gloves, squeeze out the excess liquid.
- Place the squeezed beetroot and potato into a bowl, mix in the softened butter, egg white and season to taste.
- Using a 25–30mm cutter, compress the rosti mix into a depth of 10mm, place the rosti onto tray lined with baking parchment and repeat; chill before cooking.
- Preheat the oven to 180°C. Brush a large frying pan with oil and fry the rostis on each side for 2 minutes. Transfer the browned rostis to a greased/lined baking tray and bake in preheated oven for 6 minutes.
- While rostis are cooking, put a small pan of water on a high heat and bring to the boil. Place the quail eggs into the water and set a timer for two minutes. After two minutes, transfer the quail eggs to cold water and, when completely cooled, peel the eggs and slice a little off the top and bottom so that the eggs will sit better on the salmon. Slice the eggs in half just before serving.
- To build the canapé, take a slither of the thinly sliced smoked salmon and place on the hot beetroot rosti. Top with half a soft boiled quail egg and finish with balsamic caviar and a sprig of red amaranth.