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.