Lime Cured Salmon
Mix the salmon with the dill, shallot, lime zest, lime juice and 2 tbsp oil and season to taste with sea salt and ground black pepper.
Place four chef's rings on plates and spoon 1/4 of the mixture into each, pressing down flat. Remove the rings. Drizzle over the remaining oil and arrange the beetroot leaves to one side.
Sprinkle with a little sea salt and with chilli flakes. Garnish with the dill tips and with some colourful crisps if desired. Serve immediately.