CONFIT APPLE, SALMON RILLETTES AND HORSERADISH CRUMBLE

CONFIT  APPLE,  SALMON  RILLETTES  AND  HORSERADISH  CRUMBLE:
INGREDIENTS:     (serves 1)

Raspberries, red currants, shiso cress and a few pieces of
                                               smoked salmon for garnishing
For the apple
500  ml  olive oil
50  g  fresh rosemary
1  green apple, cored and peeled
For the crumble
50  g  each, flour, light brown sugar and butter
20  g  horseradish cream
For the salmon rillettes
200  g  smoked salmon, finely chopped
30  g  red onion, finely chopped
20  g  capers, chopped
Zest of 1 lemon
5  g  coriander, finely chopped
50  g  mascarpone cheese
15  ml  olive oil

METHOD:

• To cook the apple: heat oil and rosemary in a deep saucepan until the temperature of the oil reaches 80C. Place the apple in the oil and cover with a baking paper. Cook until tender. Drain and place on a piece of parchment paper to cool.
• To make the crumble: place all ingredients in a food processor, pulse until combined. Sprinkle on to a baking tray lined with wax paper and bake at 180C until golden. Remove and allow to cool.
• To make the rillettes, mix all the ingredients together.
• To serve, sprinkle crumble mixture in the centre of a plate and place the apple on top. Spoon salmon rillette on the side. Add the garnish.