Beetroot Cured Salmon with Sliced Pear and Lime

This could well have been another entry for Paper Chef #15 but it fits in equally with the Blog Party #7 theme.

Beetroot Cured Salmon with Sliced Pear and Lime: Spoon Style

Finely sliced the Beetroot Cured Salmon - cut the fillet at a slight angle to the skin to get a long thin strip.

Starting from one end of the strip, form a roll that is slightly wider at the top then the base.

Cut the pear into quarters (leave the peel on), resting on the narrower side, slice vertically about 3mm thick. You need a bit of substance in the pear - don't try to slice it wafer thin.

Slice the lime to a similar thickness, then cut each slice into quarters.

On the spoon - lay the slice of pear then top with the rolled salmon, garnish with a sprig of fennel or dill and the quartered slice of lime.

This is really nice if you squeeze the lime on the salmon and then just eat it straight off the spoon.