Blog
Beetroot and salmon roe bites

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

Previous Next
Reading tips
  1. Potatoes à l’anglaise, cream & salmon roe
  2. Salmon tartare with physalis and red onion pickles
  3. Soft cheese, salmon roe and cucumber canapés
Are you on the right place?
You are browsing a different country site from your current location:
Select the country suggested if it is indeed the country of your delivery address.
France
Select your prefered language
FR_FR FR_EN
España
Select your prefered language
ES_ES
Deutschland
Select your prefered language
DE_DE
Italia
Select your prefered language
IT_IT
United Kingdom
Select your prefered language
UK_EN
Belgique
Select your prefered language
BE_FR BE_NL
Suisse
Select your prefered language
CH_FR CH_EN CH_DE