Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress (Jamie Oliver) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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.] 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.
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