Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress

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

Instructions

1. Using a metal speed peeler, shave the beetroot into a bowl.
2. Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix.
3. On a large plate, wave the salmon around freestyle.
4. Throw on some sprigs of watercress, then the beetroot.
5. Using a sharp grater, such as a microplane, finely grate the horseradish over.
6. Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil.