Food & Wine
Cream butter till light and fluffy, but still cool, not too warm Remove from mixer Combine sugar, flour, salt and egg white, mix to paste consistency Gradually add butter, mixing in between additions. Lastly add black sesame seeds Smooth out into a ring template to produce flat disks on non-stick baking paper Bake until golden. While hot, shape into cones
Gravalax with Beetroot 1 side of salmon 450g Brown coffee sugar crystals 150g rock salt 1 tblsp fennel seed - crushed 6 juniper berries - crushed 1 tblsp vodka 2 large beetroot Clean the salmon, leaving the skin on. In a bowl mix the spices with salt and sugar Line a tray with plastic wrap - enough to wrap over the salmon after the next two stages Wash the salmon flesh with the vodka Cover the salmon with the salt mixture. Try to get the layer even. Wrap in the plastic and put in fridge for three days Remove and brush off the salt and sugar Place into a new plastic lined tray and press the grated beetroot onto the flesh. Leave 24 hours Remove and rinse off Beetroot
Cut down the middle lengthwise and wrap and freeze. This salmon can be carved from the fillet frozen. Allow to defrost before use.
Avocado Puree: Select ripe avocado and puree with lime juice, fresh coriander and sea salt Pipe into cones, top with rolled slices of Beetroot and salmon and garnish Alternately fill cone with French Goat Cheese and top with a lightly smoked Tomato