Beet Ravioli with Salmon

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

A former chef from a popular American restaurant collaborated with a New Zealander and an English chef to create a dish that blends the flavors of Russia, where they have been working for several years. They wrap smoked fish in sour cream and dill in thin slices of pickled beets—despite the familiar ingredients, these dumplings look surprisingly unique.

Ingredients

Beetroot - 17.6 oz
Smoked Salmon Flavored Croutons - 7.1 oz
Sour Cream - 1.4 oz
Apple Cider Vinegar - 0 fl oz
Mascarpone Cheese Unagrande - 1.4 oz
Rice Vinegar for Sushi - 1 fl oz
Apple Wine - 1 fl oz
Avocado - 2 spoons
Meyer Lemon Juice - 0 fl oz
Sugar - 1.4 oz
Coriander essential oil - 0.2 oz
Bay leaf - 2 pieces
Horseradish Leaves - 0.4 oz
Dill - 0.4 oz
Fresh basil leaves - 0.5 oz
Flower Salt - to taste
Salt - to taste
Green peppercorns - 0.2 oz

Step by Step guide

Step 1

Slice the beetroot into the thinnest discs (about one millimeter) using a mandoline. In a saucepan, combine all the vinegar, wine, and 75 ml of water, then add coriander, bay leaf, sugar, whole peppercorns, and a pinch of salt. Bring the marinade to a boil while stirring. Pour the marinade over the beetroot, cover with a lid, and immediately place in the refrigerator without cooling for at least three hours.

Step 2

Arrange the most beautiful and largest beet disks on a baking sheet, slightly overlapping if needed. Place the baking sheet in a cool area (this can be stored for another day). As a result, you will get very vibrant, soft, and elastic beet petals.

Step 3

Using a fork, flake the hot smoked salmon in a bowl. Add sour cream, mascarpone, a bit of freshly grated horseradish, and tear the dill into large pieces before adding it to the fish. Drizzle everything with lemon juice and mix, continuing to flake with the fork. Taste the filling and season with salt to your liking.

Step 4

In the center of the beet sheet, place a mound of 8-10 grams of filling. Cover it with a second beet disc. Now, you will need two cooking rings: one smaller and one larger in diameter. Place the smaller ring over the mound of filling, with the blunt edge facing down, just to shape it. The larger ring should be used with the sharp edge to trim the uneven edges of the ravioli.

Step 5

Arrange the ravioli on a plate and serve drizzled with avocado oil, garnished with salt flowers, basil sprouts, or another fragrant herb. To enhance the fish flavor, you can make a vinaigrette with pike caviar by mixing it with olive oil, lemon juice, and finely chopped shallots, and add it to the ravioli. However, this is optional.