Good quality olive oil
450g puff pastry
4 slices smoked salmon
4 wedges Camembert AOC
4 small pre-cooked beetroots
2 tbsp chopped horseradish from a jar
2 shallots, finely diced
2 tsp red wine vinegar
4 tsp port
4 tsp cassis
2 egg yolks beaten
Salt and pepper to taste
How to make it
Preheat the oven to 180C.
Cover the French Camembert with smoked salmon and shape into rounds.
Roll and cut the puff pastry into 8 discs. Place a wedge of French Camembert onto one disc and carefully seal the edges. Brush with egg yolk.
Repeat this with the other three wedges of Camembert. Place on a baking tray and cook for around 15-18 minutes.
Grate the beetroot and mix with the horseradish and season with salt and pepper.
Reduce the alcohol with the shallots and vinegar by 50% and add to the beetroot mixture.
Serve the French Camembert onto four warm plates, add the beetroot mix, season with rock salt and drizzle with olive oil.
Recipe courtesy of David Mutter, regional winner of the Vive le Cheese competition in Scotland, and www.vivelecheese.co.uk