'Tagliatelle' of beetroot juice and smoked salmon with apple, mint and horseradish cream

Ingredients

For the 'tagliatelle'
350g/12oz fresh beetroot, peeled, root and stem trimmed, chopped
2 Cox apples, chopped
5 tsp powdered gelling agent (such as Texturas Gellan), available from specialist suppliers online
For the apple, mint and horseradish cream
500ml/18fl oz soured cream
about 6 tbsp freshly grated horseradish (to taste)
prepared horseradish cream (to taste)
3 tbsp full-fat milk
6 tbsp grated Granny Smith apple, sprinkled with fresh lemon juice to prevent discoloration
1 small bunch fresh mint, finely chopped
To serve
125g/4½oz sliced smoked salmon, cut into thin strips and seasoned with pepper and lemon juice

Method

1. Preheat the oven to 54C/130F/Gas1/8 and place a 30cm x 20cm/12in x 8in shallow non-stick baking tray in the oven to warm.
2. Place the chopped beetroot into a juicer and process to extract the juice. Add the chopped apples and process to extract their juice into the same container.
3. Measure out 250ml/9fl oz of the juice and place in a small saucepan. Use a balloon whisk to whisk in the gelling agent. It will immediately thicken and look cloudy.
4. Set the beetroot juice over a high heat and keep stirring until you see that it has thinned and cleared.
5. Pour into the warmed baking tray, ensuring it spreads evenly.
6. Place in the refrigerator until the jelly has set firmly. Once it is cold, finely slice it into tagliatelle-like strips, and use a flat spatula to lever out of the tray and set aside in a bowl.
7. For the apple, mint and horseradish cream, mix together all the ingredients for the cream until completely incorporated. Chill, covered, in the fridge.
8. To serve, quickly and carefully mix the sliced smoked salmon loosely with the beetroot tagliatelle. Arrange in pretty, loose piles on four plates. Place a spoon of the apple, mint and horseradish cream on top. Serve immediately.