Salmon:
Boil beets in salty water for about 45 min. Peel the cooked beets (wear gloves for this!) and puree in blender with 1 cup each salt and sugar. Once the puree is smooth add the juice of 1 lime, and pour over the salmon. The salt and sugar are to cure the fish rather than flavour it, so do not reduce these quantities.

Marinate for 1-3 days in the refrigerator, turning once to ensure that fish is completely covered. After marinating, gently squeeze the puree off of salmon (the fish will feel firmer). Gently wash the salmon with running water to remove excess puree. Cut skin from salmon.

New Potatoes:
Boil and drain new potatoes. Roughly crush the cooked potatoes with a fork and season with salt and pepper. Mix olive oil into potatoes, add crème fraiche and chopped chervil.

Avocado Puree:
Puree 4 avocados with 1 T. chopped chervil. Add the juice of 1 lime, 1 cup heavy cream, salt and pepper to taste.

Presentation:
Swipe a dollop of avocado puree on the plate (best done with a spatula).Using a pastry cutter as a form, fill with the potato mixture, then carefully slide the pastry cutter off, leaving a neat round of potatoes on the plate. Either slice the salmon thinly or cut into 1” portions and place next to potatoes.

Add micro green salad to the top of the potatoes. Serve with a slice of brown bread.

Enjoy with a glass of Cakebread Cellars Sauvignon Blanc