Chef's Note:

This recipe requires you to smoke the salmon and sea urchin. If you do not have a smoker, you can place dry wood chips into a small pan and burn on the stove or with a blow torch. When the chips are smoking – place the pan into a large baking dish with the salmon and urchin and cover tightly with foil so the smoke from the chips is absorbed – then cook in the oven. You can also skip this step and just roast salmon and sea urchin instead.

Ingredients

• 100g soaked smoking woodchips
• 2 portions fresh salmon
• 12pcs Sea Urchin Harvest Uni Gold
• 4 small beetroot
• 20 small nasturtium leaves
• 4 nasturtium flowers
• 100g crème fraiche
• 100mL cream
• Extra virgin olive oil
• Sea salt

Method

1. Peel 2 of the beetroot then pass through a juicer and set the juice aside in the fridge.
2. Spread the leftover beetroot pulp from juicing onto a flat tray. Dehydrate and blend into a fine powder. (This step is used for presentation, so its optional).
3. Place the remaining beetroot into a small baking dish with some salt and oil, cover with foil and roast at 300°C for about 30 minutes or until tender. Cool then remove the skin and set aside.
4. For the crème fraiche sauce – whip the crème fraiche and the cream together and season with a little salt. Drip the beetroot juice into the cream mix, being careful not to emulsify together – you want a marbled look.
5. Line a small baking tray with baking paper, place the salmon on top and cover with pieces of Uni Gold sea urchin. Cook in the smoker on a medium heat for about 15 minutes or until you can skewer the salmon cleanly and it is just cooked.
6. To serve – slice the roasted beetroot and divide onto two plates. Place a piece of the smoked salmon and sea urchin onto each plate.
7. To finish – cover the salmon with nasturtium leaves and the beetroot with the flowers. Pour over the crème fraiche sauce and serve.

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