Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress

1. 1

   Using a metal speed peeler, shave the beetroot into a bowl.

2. 2

   Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix.

3. 3

   On a large plate, wave the salmon around freestyle.

4. 4

   Throw on some sprigs of watercress, then the beetroot.

5. 5

   Using a sharp grater, such as a microplane, finely grate the horseradish over.

6. 6

   Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

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