- Meat Boxes
Preheat your oven to 140 degrees.
Place the beetroots in a tray, and sprinkle with sea salt, thyme, and a splash of balsamic vinegar.
Cover the tray with tin foil and roast the beetroots for 1 hour.
Test the beetroots for doneness by inserting a knife into them. If it goes through easily, the beetroots are ready.
Remove the tray from the oven and allow the beetroots to cool.
Once cool, use gloves to peel the beetroots (they should peel easily).
Slice the beetroots thinly and arrange them in a small circle on a plate.
In the bowl of a food processor, combine the egg yolks, mustard, garlic, lemon juice, smoked oil/rapeseed oil, and a little seasoning.
Turn the processor on and slowly add the oil, making sure to incorporate it fully and allowing the mixture to thicken.
Once all the oil has been added and the mixture is thick, add the lemon juice and adjust the seasoning to taste.
If the mayonnaise is too thick, add a splash of water to thin it out.
Bring a pot of salted water to a boil.
Blanch the dill and spinach in the boiling water, then transfer them to a bowl of ice water to refresh.
Squeeze the dill and spinach dry.
In a blender, combine the warm oil and the dill and spinach. Blend until smooth.
Pass the mixture through a fine sieve and allow it to cool.
After slicing and arranging the beetroots in a small circle on a plate, top them with CAMPBELLS & Co Hendrick's gin smoked salmon.
Around the salmon, place dollops of the smoked mayonnaise and drizzle some of the dill oil over the top.
Garnish the dish with fresh cress. Enjoy!