Beetroot ravioli with salmon

Slice the beetroot into the thinnest (about a millimeter) discs using a mandoline. In a saucepan, pour in all the vinegar, wine, and 75 ml of water, add coriander, bay leaf, sugar, peppercorns, and a pinch of salt. Bring the resulting marinade to a boil while stirring. Pour it over the beetroot, cover with a lid, and immediately, without cooling, place in the refrigerator for at least three hours.

Arrange the most beautiful and large beet disks on a tray - they can slightly overlap. Place the tray in a cool place (this way they can be stored for another day). In the end, you will get very bright, soft, and elastic beet petals.

Mash hot smoked salmon in a bowl with a fork. Add sour cream, mascarpone, a bit of grated fresh horseradish, and roughly torn dill. Drizzle with lemon juice and mix, continuing to mash with a fork. Taste the filling and season with salt to your liking.

Place a mound of 8-10 grams of filling in the center of the beet slice. Cover with a second beet slice. Now you will need two cooking rings: one smaller and one larger in diameter. Place the smaller ring on the mound of filling with the non-cutting edge down to shape it. The larger ring should cut the uneven edges of the ravioli with its sharp edge.

Place the ravioli on a plate and serve, drizzled with avocado oil and garnished with salt flowers, basil sprouts, or other aromatic herbs. To enhance the fish flavor, you can make a vinaigrette from pike caviar - mix it with olive oil, lemon juice, and finely chopped onion, and add it to the ravioli. But this is not mandatory.