Instructions
Follow the steps and taste along the way.
Roast the beetroot
Preheat the oven to 200 °C. Cut the beetroot into roughly 2 cm cubes and toss with 15 ml olive oil, 3 g salt, and 0.5 g black pepper. Spread it in a single layer on a baking sheet and roast for 35–40 minutes, until easily pierced with a fork.
Cook the buckwheat
Rinse the buckwheat in a sieve and let it drain. Toast it in a dry saucepan over medium heat for 2 minutes, stirring occasionally. Add 480 ml water and 1 g salt, bring to a boil, then cover and simmer over low heat for 12–15 minutes, until the buckwheat has absorbed the water. Remove from the heat and let stand for 5 minutes.
Make the horseradish cream
In a bowl, mix the sour cream, horseradish, lemon juice, chives, and 1 g salt. Set aside to let the flavors combine.
Sear the salmon
Pat the fillets dry with a paper towel and season with the remaining 4 g salt and 0.5 g black pepper. Heat the remaining 15 ml olive oil in a pan over medium-high heat. Place the salmon skin-side down and sear for 4–5 minutes, gently pressing it down for the first 20 seconds so the skin cooks evenly. Turn and sear for another 2–3 minutes; the fish should reach 63 °C in the thickest part.
Finish and serve
Fluff the buckwheat with a fork. Divide it among plates with the roasted beetroot and salmon. Top each serving with horseradish cream and serve warm.
