Beetroot cured and tartar of Norwegian salmon recipe

Serves 5

INGREDIENTS

200gm Spice mix
180gm Norwegian salmon fillet, skinned
150gm Beetroot jelly**
150gm Nori sheet
25gm Chopped spring onion
15gm Chopped shallots
60gm French bean
200gm Creme fraiche
50gm Capers sphere**

Spice mix

100gm grated beetroot
37.5gm lemon zest
25gm grated ginger
1.5gm grated garlic
10gm cinamon powder
17.5gm star anise powder
5gm cloves powder 
4 pieces Bay leaf crushed
10gm corriander crushed
5gm grated nutmeg
100gm sugar
100gm salt 

Beetroot jelly

250gm beetroot juice
25gm orange juice
2 pieces Gelatin

Capers spheres

100gm capers water
0.3gm xantan
2gm gluco
5gm capers

METHOD

1. Make the spice mix ready and apply in all over salmon (base and top surface). Leave for 24 hours in 5 degrees temperature

2. Make the spheres and jelly, keep aside, once it set cut into cube

3. Make the creme fraiche and prepare the roulade, set aside in freezer for about 10 minutes

4. Lay a slice or two salmon, spread the jelly, bean and nori around the plate.

5. Trim the roulade and garnish with micro greens salad