Recipe for Smoked Herring, Beetroot, Roasted Almonds

Roasted almond cream: Roast the almond seeds in the oven at 190°C for 10 minutes. Blend until smooth, add salt and neutral oil. Mix this paste with Greek yogurt.

Smoked herring: Slice the smoked herring diagonally (1 fillet per person).

Beet slices: Cook the beet with thyme and garlic, and bake in the oven at 190°C for 45 minutes. If the skin doesn’t come off easily, it means the beet is not cooked enough. Cut into thin slices.

Plating: Place the Greek yogurt and almond mixture at the bottom of a plate. Layer a slice of smoked herring on top, followed by a slice of beet to create a layered effect.

Using a mandoline, cut very thin slices of beetroot to place on top of the assembly for an airy and light mouthfeel.

Condiments: Take a few almonds, some coriander seeds, salt, and crush them with a knife. Sprinkle the spice mixture over the dish.

To finish, Vinaigrette: Take a little beet juice, a bit of olive oil, and mix everything together. Once it's ready, pour it over the assembled dish.