SMOKED SALMON & LEMON MOUSSE WITH PICKLED BEETROOT

1. In a blender, blend the fresh cooked salmon, 100g of the smoked salmon, cream cheese, dill and lemon zest into a rustic mixture.

2. Slice the beetroot very thinly and set the slices out on a board or tray. Use a 3cm cutter to stamp out discs of beetroot.

3. Mix the vinegar, tarragon and sugar together in a small pan and bring to the boil, stirring to dissolve the sugar. Pour the liquid over the beetroot. Leave to pickle for about 15 mins, then drain. Store covered in the fridge until ready to plate.

4. Arrange the pickled beetroot in a neat circle on each plate. Place the cutter in the middle, and spoon some salmon mixture into it. Top with a 3cm circle of smoked salmon. Remove the cutter.

5. To serve, top with cream cheese, dill and radish slices.

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