Salmon Caviar Cones
- 175 g Champagne vinegar
- 75 g Water
- 50 g Sugar
- 5 g Salt
- Combine ingredients in a bowl and whisk together until sugar and salt have dissolved.
- CHEF TIP: Try adding herbs and spices such as black pepper, rosemary, or tarragon to the brine. Wrap herbs up in a cheesecloth sachet and add it to the liquid so that little bits don't stick to your beets.
- Yellow Beet(s)
Adapted from goodhousekeeping.com
Peel beet with a vegetable peeler.
Use a mandoline to shave it into thin slices—about 1 mm thick or less.
Stack beet slices in piles of eight. Use a ring cutter with a diameter of 1.5 inches to punch out equal-sized discs from the slices. (You'll be forming these discs into cones.)
With a knife, cut a single slice in each disc along a radius, from the center to the edge. You can leave the discs in stacks to do this, just be sure each disc gets a clean slice.
Pickle Brine, from above
Add beets to brine and let sit for about five minutes. Remove immediately and drain. (If you leave beets in the brine they'll get soggy.)
36 (or more) Pickled beet discs, from above
Gently grip the beet disc at each end of the slice and wrap in opposite directions to form cones. The sliced ends should line up.
Lay cones on a plate, sliced side-down.
Using a small spoon, gently place five to seven salmon eggs in each cone.
Serve immediately or store, covered, in the fridge for up to four hours.