Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress
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.]
- Total Time:
- 10 min
- 10 min
- 4 servings
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.
(c) Jamie Oliver 2003
Recipe courtesy of Robin Miller