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.
Ingredients
- 4 baby beetroots, scrubbed
- 1/2 lemon, juiced
- Salt and freshly ground pepper
- Extra-virgin olive oil
- 1/2 teaspoon good balsamic vinegar
- 14 ounces (400g) wild smoked salmon
- Small bunch watercress
- 1 by 2.5cm (1-inch) piece fresh horseradish
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.
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By rhg2006_8675323
Leesburg, VA
on March 29, 2008
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I just can't get enough of this!! It's wonderful!!! I've made this at least 50 times. The only thing; I don't use the horseradish but I sometime use spinach or whatever I have handy, instead of the watercress.
By bjbarron13_466637
Middletown, MD
on March 06, 2006
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This is the best! Never is there any left over, in fact people fight for the last crumbs and bits on the plate. Thanks Jamie!
By big mama cooks
Singapore
on December 14, 2004
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the best I've ever tasted!
Why doesn't the network play your shows more often. I only get you at 4am and 4.30 am on Saturday mornings! That sucks. He's really talented and a joy to watch!
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