Wild smoked salmon is so amazing that it's worth spending that bit extra cash on it. This is a great dish — the beetroot goes all crispy and cuts right through the fattiness of the salmon.
Recipe courtesy of Jamie Oliver
Episode: My New Kitchen
Save Recipe Print
Total:
10 min
Prep:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Using a metal speed peeler, shave the beetroot into a bowl. Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix.

On a large plate, wave the salmon around freestyle. Throw on some sprigs of watercress, then the beetroot. Using a sharp grater, such as a microplane, finely grate the horseradish over. Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Smoked Salmon Frittata

Recipe courtesy of Ina Garten

Tea Smoked Duck

Recipe courtesy of Shirley Fong-Torres

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

Mustard Roasted Salmon

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Smoked Salmon

Recipe courtesy of David Rosengarten

Smoked Salmon

Recipe courtesy of Alton Brown

Browse Reviews By Keyword