'tagliatelle' Of Beetroot Juice And Smoked Salmon With Apple, Mint And Horseradish Cream

Ingredients

Ingredients For the 'tagliatelle'
  • 350g/12oz fresh beetroot, peeled, root and stem trimmed, chopped

  • 2 Cox apples, chopped

  • 5 tsp powdered gelling agent (such as Texturas Gellan), available from specialist suppliers online

For the apple, mint and horseradish cream
  • 500ml/18fl oz soured cream

  • about 6 tbsp freshly grated horseradish (to taste)

  • prepared horseradish cream (to taste)

  • 3 tbsp full-fat milk

  • 6 tbsp grated Granny Smith apple, sprinkled with fresh lemon juice to prevent discoloration

  • 1 small bunch fresh mint, finely chopped

To serve
  • 125g/4½oz sliced smoked salmon, cut into thin strips and seasoned with pepper and lemon juice

Description

Recipe Uses 350g/12oz Fresh Beetroot, Peeled, Root And Stem Trimmed, Chopped , 2 Cox Apples, Chopped , 5 Tsp Powdered Gelling Agent (such As Texturas...

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