Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 154
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 19
- Cholesterol
- 23
- Sodium
- 712
- Total: 10 min
- Prep: 10 min
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.