Beetroot and salmon roe bites

Impress your friends and family with a colourful and festive starter thanks to our beetroot bites, creme fraiche and wild salmon roe recipe. Swap your traditional bread toast for a veggie one and bring lightness and originality to your starter.

Preparation: 10 minutes - Cooking time: 45 minutes to 1 hour

Serves 6

• 3 beetroots of different colours, not too large (red, yellow, white)
• 25 g creme fraiche
• 125 g wild salmon roe
• 1 nice stalk of dill
• A few micro sprouts of amaranth

Method

1. Cook the beetroots in a large volume of boiling water for 45 minutes to 1 hour, depending on their size, until they are perfectly soft.
2. Drain them and let them cool.
3. Peel and slice them into 1.5 cm thick slices, then cut small circles out of the slices with a cookie cutter.
4. Spoon some creme fraiche on each beetroot circle, top with salmon roe and sprinkle with dill leaves and amaranth before serving.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira