Recipe
for :
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Roasted Beet with Smoked Salmon and Horseradish
Cream
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|
 This
recipe has been reproduced with the kind permission
of Chef Daniel Boulud. Born in France, he was
raised on his family's farm near Lyon, where he grew
up surrounded by the rhythms of the seasons, the wonders
of produce fresh from the fields, and of course, his
grandmother's inspiring home cooking . . . if you want
to know more have a look at his biography page <click
here>
To
visit the web site of Daniel Boulud
<click
here>
This
particular recipes comes from The Food & Wine
Magazine Classic at Aspen, June 2003
Ingredients
Extra-virgin
olive oil
Sea salt
1/2 teaspoon toasted and ground caraway seeds
1 sprig thyme
1 large red beet
2 tablespoons sherry vinegar
1 tablespoon walnut or extra-virgin olive oil
Salt and freshly ground white pepper
2 tablespoons finely grated fresh horseradish
1/4 cup heavy cream
Freshly squeezed juice of 1/4 lemon
Toothpicks
2 ounces smoked salmon, cut into 1/4 inch slices and
cut into 1/2 inch squares
1 scallion, white and light green part only, thinly
sliced
Method
- Center
a rack in the oven and preheat the oven to 350°F.
- Brush
a piece of aluminum foil with olive oil and sprinkle
with sea salt and the caraway seeds. Wrap the beet
with the thyme sprig in the aluminum foil and place
in a roasting pan or on a baking sheet. Bake until
the beet is tender and easily pierced with a fork,
60 to 90 minutes. As soon as the beet is cool enough
to handle, use a small paring knife to peel the beet.
Cut the beets into 1/2-inch cubes. Combine the beet
with the sherry vinegar and walnut oil. Season to
taste with salt and pepper.
- Combine
the heavy cream and horseradish in a small bowl and
refrigerate, covered, overnight. Strain through a
fine-mesh sieve. In the bowl of a mixer fitted with
the whisk attachment or by hand using a whisk, whip
the cream to medium peaks. Season with the lemon juice,
salt, and pepper.
- Skewer
two beet cubes onto each toothpick. Place a smoked
salmon slice on top of each beet cube. Garnish with
a small dollop of horseradish cream and a piece of
scallion. (Can be assembled 1 hour before serving
and kept lightly covered in the refrigerator.)
Makes
16 to 20 hors d'oeuvres
Bon
appetit . . . . .
Daniel
Boulud
To visit his web site <click
here>
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