Boil 2 yellow beetroots 55 mins, cool, peel and slice

Mix 50g sour cream, 1/2 tsp olive oil, the zest of 1/4 lemon, salt and pepper. Transfer to a piping bag and keep in the fridge

Pre-heat the oven to 180°C

Cut a brioche in thick 5x6 cm slices. Brush them with olive oil and put in the hot oven for about 10 mins

Cover the bread with golden beet slices, then smoked eel and finally the sour cream and salmon eggs

Finish with pepper, cress and an edible flower

(Here Winnie Verswijfels original recipe in Flemish)

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