Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress
Recipe by Jamie Oliver from Oliver's Twist
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
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.
Notes & Tips
Visit Jamie Oliver’s website at www.jamieoliver.com ©Jamie Oliver 2002
