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Bring water to the boil, add caraway seed, parsley
stalks and beetroots. Allow to cook for 50 minutes until beetroots are
tender. Remove roots, peel them and cut into small slices. Put slices on
plates and marinate them with salt, pepper, lemonjuice and olive oil.
Combine Gervais, horseradish, salt, pepper, lemon juice and whipped
cream.
Fold the smoked salmon into cones and stuff them. Serve salmon on
beetroots slices. |
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