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Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress

Recipe by Jamie Oliver from Oliver's Twist

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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.

Serves 4

Ingredients

4 baby beetroot scrubbed
½ Lemon juice only
salt and freshly ground black pepper
Extra Virgin Olive Oil
½ teaspoon good Balsamic vinegar
14 oz (400g) wild smoked Salmon
Small bunch watercress
1 2.5cm piece Horseradish

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Method

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.

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Notes & Tips

Visit Jamie Oliver’s website at www.jamieoliver.com ©Jamie Oliver 2002

Recipe Rating

Preparation Time: 10M

What do you think?

Daphne10 December 2009

I have been asked to do the starter for 10 people Christmas Dinner on Christmas Eve. Maybe smoked salmon an a mousse of somesort. Please help

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pam July 2009

i think jamie oliver is the best, i've had lots of inspirations from him, thank you jamie

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