Sardine rillette, marinated baby beets, dandelion salad and ciabatta wafers

Method

1. For the beetroot: combine the olive oil, white wine, red wine vinegar, orange juice, garlic cloves, thyme, bay leaves, coriander, cumin and sea salt in a saucepan. Bring to the boil and simmer for 10 minutes.

2. Add the beetroot, cover with parchment paper and a plate, and simmer until the beetroot are tender, approximately 35 minutes. Remove from the heat and allow to cool before peeling off the skin and cutting the beetroot in half if necessary. Replace the beetroot in the marinade.

3. For the sardine rillette: preheat the oven to 180C/gas 4. Heat some oil in a large frying pan. Season the sardines with salt and black pepper and fry for one minute on each side.

4. Transfer the fish to a bowl and shred with a fork, removing any visible bones. Mix in 3 tablespoons of the beetroot marinade, plus the lemon juice, mayonnaise, mustard, horseradish and butter. Refrigerate until needed.

5. For the ciabatta wafers: use a bread knife to cut eight wafer-thin slices of ciabatta at a 45-degree angle. Place on a baking tray, drizzle with olive oil and bake for approximately 4 minutes or until crisp and golden. Leave to cool.

6. Drain the marinade from the beetroot, reserving the liquid. Spread the rillette evenly between four of the ciabatta wafers.

7. For the dandelion salad: in a bowl, toss the salad leaves, shoots and apple together, season with salt and pepper, and dress with olive oil and lemon juice. Top each serving of rillette with some salad.

8. Arrange the baby beets and remaining wafers on the plates. Drizzle with a little of the beetroot marinade and serve.

Cook's note: you can also serve the sardine rillette in a martini glass, as its pink colour looks great.

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Ingredients

For the beetroot

75ml Olive oil
125ml White wine
50ml red wine vinegar
3 oranges, juice only
3 garlic cloves, sliced
1 thyme sprig
2 Bay leaves
2 tsp Coriander seeds
½ tsp Cumin seeds
2 tsp sea salt
500g baby beetroots, scrubbed, stalks cut down to 1cm

For the sardine rillette

splash Olive oil
8 large sardines, scaled and filleted
salt and pepper
½ lemon, juice only
100ml mayonnaise
1 tbsp coarse grain mustard
1 tbsp grated horseradish
50g unsalted Butter, softened

For the ciabatta wafers

1 small ciabatta loaf
Olive oil

For the dandelion salad

handful dandelion leaves
small handful beetroot leaves
25g pea shoots
1 punnet coriander cress
1 Granny Smith apple, julienned (cut into matchsticks)
3 tbsp Olive oil
1/2 lemon, juice only

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