Ingredients

Ingredients For the smoked pike

• 2 pike fillets, each cut into two equal pieces

• olive oil

• salt and freshly ground black pepper

• oak smoking chips

For the beetroot purée

• 1 pack ready-cooked beetroot (not in vinegar), drained

• pinch salt

• 2 tsp sherry vinegar

For the beetroot salad

• 4 small golden beetroot

• 4 small beetroot

• 4 baby beetroot

• pinch salt and white pepper

• 2 tsp Dijon mustard

• 2 free-range egg yolks

• dash white wine vinegar

• 150ml/¼ pint sunflower oil

• squeeze lemon juice

• salt and freshly ground black pepper

• 2 spring onions, finely sliced

• 1 shallot, finely chopped

For the horseradish cream

• 125g/4oz crème fraîche

• 2 tsp freshly grated horseradish

• 2 tbsp finely chopped fresh chives

• pinch salt and freshly ground white pepper

For the garnish

• 8 radishes, halved

• 85g/3oz baby watercress

• 1 small bunch baby celery leaves

• 1 small bunch dill

• 1 small bunch chervil

Description

Recipe Uses 2 Pike Fillets, Each Cut Into Two Equal Pieces, Olive Oil, Salt And Freshly Ground Black Pepper, Oak Smoking Chips, 1 Pack Ready-cooked...

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