8 Quails eggs 1 pack of precooked Beetroot 200g Smoked Salmon 200g Smoked Venison 1 small loaf of Rye bread 1 stalk of Celery 2 Chantenay Carrots 1 red Onion 150ml White wine vinegar 150ml White Balsamic vinegar 300ml Water 80g Caster sugar Pinch of salt 1 small bunch Dill 2g Dill pollen
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Place the eggs in a pan of boiling water and cook them for 90 seconds. Run cold water into the pan, rapidly cooling it and keep the water running until it’s completely cold. Remove the eggs and gently tap them to crack the shell all over, then place them back in the cold water for a few minutes. This will enable you to peel them easily. Peel them and set aside.
Pickles Clean, then finely slice across the celery stalk, about the thickness of a £1 coin. Trim and slice the carrots lengthwise. You need slices that are about 1mm thick. Carefully dice the onion into 5mm pieces. Pour the vinegars, water and 80g caster sugar into a pan and stir. Add the Celery, Carrot and Onion (not the beetroot). Bring to simmering point, take off the heat, then add 4 of the peeled eggs. Set aside.
Beetroot squares & purée Finely dice one of the beetroot into 5mm cubes, save the off cuts. Using the remaining beetroot and off-cuts, roughly chop them and place in a pan, add water (just enough to cover them), bring to the boil and simmer for 10 minutes. Take off the heat and carefully, using a stick blender, whizz them until a smooth paste is formed, then add a pinch of salt to season. Set aside.
To assemble Dot the Beetroot purée around the Serving Platter, slice the Rye bread and place at one end, then add slices of the Salmon and Venison. Halve the Quails eggs (using a very sharp knife) and place randomly around the plate. Decorate with the pickles and beetroot cubes. Lastly, scatter around a few dill fronds and flowers and sprinkle the Dill pollen over the top.