Cooking instructions

For the pickled beetroot:

1. Scrub the beetroots in cold water then finely slice them 1.5mm thick, using a mandolin if you have one.
2. Use a round pastry cutter to trim the beetroot slices, removing the skin, then put them in a heatproof container.
3. In a saucepan, combine the vinegar, sugar and water and bring to the boil.
4. Pour the liquid over the beetroot, making sure it is submerged, then cover and chill for 24 hours before using.

For the potato salad:

1. Cut any large potatoes in half so they are all roughly the same size then simmer the potatoes in a large pan of salted water for about 20 minutes or until just tender.
2. Use a hand blender to whizz the mustards, vinegar and treacle together in a jug.
3. Slowly add the oil, blending continuously on low speed, until the dressing emulsifies. Be careful not to add the oil too quickly or the dressing will split.
4. Season to taste with salt, pepper and a squeeze of lemon juice.
5. When the potatoes are done, drain them and leave to steam dry for 5 minutes.
6. Finely grate the zest from the lemon and finely chop the chives.
7. Put the still-warm potatoes in a bowl, add the dressing, chives and lemon zest.
8. Taste and adjust the seasoning then leave the salad to reach room temperature.

For the dill oil:

1. Using a hand blender or small food processor, blend the dill and oil together until smooth.
2. Strain through a fine-meshed sieve or muslin cloth and chill immediately until ready to serve.

To serve:

1. Divide the potato salad among serving plates and top with the smoked salmon.
2. Choose the best looking slices of beetroot and arrange them on the salmon, around three per portion.
3. Drizzle with the dill oil and garnish with avruga caviar and fresh dill sprigs.