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Ginger Beet Puree with Salmon Tartare

Alex Mavropoulos from Greece

Serves
10
Preparation
15 min
Cooks in
2hours and 15 minutes if beets are not cooked. 15 minutes if beets are cooked before.
Country of origin
Spain

“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart”, Cezar Chaves. Recently, I discovered this quote is applicable not only with food, but with everything that someone shares with you from his heart. And it is fact that there’s always food that accompanies every of those precious moments. My plate consists of two plates with different stories behind them, but they’re connected with the same feeling of making new friends.
At the last year of my studies I was seeking a new adventure so I decided to go Erasmus in Spain. The only certain thing of going Erasmus is that you’ll meet people from all over the world and learn about their culture. During a trip in northern Spain with friends from Greece, Costa Rica and Australia (sounds like a joke) we did couchsurfing in Bilbao. Have you ever felt that strange feeling of meeting someone for the first time and talk with him like you’ve been friends for years? With the person who hosted us we were discussing all night ideas and concerns about life while we had the opportunity to explore a part of the local cuisine by eating all that different and tasteful pinchos he cooked for us.
After I returned from Erasmus and graduated from the university, I was working at a café-restaurant. One day before I quit the job for an internship in one of the top 3 tech companies worldwide, the chef invited me to his kitchen, “his house”, to participate in the preparation of a dinner. That day he was holding a dinner with gourmet dishes. The experience of being in a professional kitchen and cooking dishes that were pieces of art was the trigger inside me that made me want to explore a career in culinary arts. Today, the chef is my mentor and I am really thankful for his invitation.
My plate is a pincho that I love to cook when I’m with friends at my house and it’s inspired from the starter of that dinner, which was Peruvian potato puree with salmon tartare.

Ingredients

  • 2 large fresh beets
  • 2 tbsp olive oil
  • 60g fresh almonds
  • 1 1/2 tbsp fresh chopped ginger
  • 1 tbsp ground ginger
  • 10g fresh parsley leaves
  • 150g fresh salmon, without flesh and bones
  • 80g smoked salmon
  • 20g chopped red onion
  • 20g chopped chives
  • 1 tbsp olive oil
  • Zest of 2 limes
  • 1 tsp Dijon mustard
  • Salt
  • Pepper
  • 10 crackers

Method

  • Preheat oven to 220°C.
  • Clean and cut beets to leave 2.5 cm of stem.
  • Wrap beets in foil and roast for 2 hours. Cool.
  • Peel beets, trim ends and cut into quarters.
  • Place oil, beets, almonds, fresh ginger, parsley, ground ginger, salt and pepper into a food processor with blades.
  • Blend until you have a thick puree.
  • Dice fresh and smoked salmon.
  • Place salmon, red onion, chives, olive oil, limes’ zest, Dijon mustard, salt and pepper into a bowl and mix well.
  • Serve puree and salmon tarter on crackers.

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