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Fresh smoked salmon and beetroot salad
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Total Time:
10 minutes
10 minutes
Vibrant beetroot salad with a fresh and easy preparation.
Ingredients:
- 4 raw baby beetroot scrubbed clean
- ½ lemon juice of
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- quality balsamic vinegar
- 200 g good-quality smoked salmon from sustainable sources, ask your fishmonger
- 35 g watercress washed and spun-dry
- 2 cm piece fresh horseradish peeled
- 1 loaf granary bread to serve
Instructions:
- With a speed peeler, shave the beetroot into a bowl. Combine with lemon juice, a pinch of salt and pepper, a generous pour of extra virgin olive oil, and a splash of balsamic vinegar. Mix well. On a large platter, arrange smoked salmon in waves. Top with watercress, shaved beetroot, and grated horseradish. Drizzle beetroot juices over the top. Sprinkle with a pinch of pepper and a drizzle of olive oil. Serve with fresh granary bread on the side. Enjoy!
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