Salmon Bonbons, serves 4
Preparation time: 30 minutes
200 g smoked salmon, preferably Scottish
150 g cooked red beetroot
50 g grilled hazelnuts
salt and pepper
Finely dice the beetroot and the shallot and season with balsamic vinegar and hazelnut oil.
Lay salmon out on a square of cling wrap and place a tbsp. of the beetroot mixture.
Pick up the four corners and twist to make a ball. Place in the refrigerator for 1 hour.
When ready to serve, remove the cling wrap and place each salmon bonbon on a plate garnished with grilled hazelnuts and a few salad leaves.