- 4 large beetroot, finely sliced on a mandolin
- 100g fresh dill
- 3 tbsp fresh horseradish, finely grated
- 8 tbsp Russian smetana (or sour cream)
- 1 tsp lemon juice
- salt and pepper, to taste
Preheat the oven to 150ºC.
For the crisps, place the beet slices across two baking parchment-lined trays and cook in the oven for 1 hour, moving the trays around if necessary to ensure even cooking.
Bring a pan of salted water to the boil. Meanwhile, half-fill a mixing bowl with ice and cold water. Drop 75g of the dill in the boiling water for 30 seconds, then scoop out and plunge into the iced water.
Drain well and transfer to a blender with the horseradish, smetana and lemon juice. Process for 6-8 minutes to yield a smooth green puree. Pass through a fine sieve, season to taste, transfer to a piping bag with a 2mm nozzle, and refrigerate until required.
To assemble, delicately pipe three small dots of the smetana on each beetroot crisp. Top with a sprig of the reserved dill, and serve.