Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress

Name: Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: european
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

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

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

Ingredients

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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

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.