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.
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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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