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
Save Recipe

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

  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Smoked Salmon

BBQ Salmon

Smoked Salmon

Smoked Salmon

Smoked Salmon Pizza

Smoked Salmon BLT

Smoked Salmon Reuben

Smoked Salmon Lollipop