Beetroot Atjar crème


  1. Present this amuse-bouche on amuse-gueule spoon or a white porcelain serving dish.
  2. Drain approx. 200g of Atjar and dry as much as possible between sheets of kitchen paper, then purée with the blender. The puréed Atjar should not have any lumps.
  3. Put the puréed Atjar into a piping back without a nozzle.
  4. Sprinkle the beetroot slices lightly with the neutral-flavoured oil so that they are nice and shiny.
  5. Lay a rocket leaf across a spoon (or serving dish) and put a slice of beetroot on it.
  6. Snip the tip of the piping bag of Atjar purée so that there is an opening of about 1½ centimetres in diameter.
  7. Pipe a nice smooth ball of puréed Atjar on each slice of beetroot and from the centre, so that the Beetroot Atjar Crème can been eaten cleanly in one bite.
  8. Lay a second slice of beetroot against the Atjar crème ball at an angle. Take care with the presentation: lay the covering beetroot so that its ridges are at right angles with the bottom slice
  9. Garnish with the remaining Atjar and fine brunoises of cornichons and red pepper.
  10. If you fancy bit more bite, add a crispy bit of beetroot or a salted natural potato crisp and serve.