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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.
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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©Jamie Oliver 2002
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