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.


  • 4 baby beetroot scrubbed

  • 0.5 Lemon juice only

  • salt and freshly ground black pepper

  • Extra Virgin Olive Oil

  • 0.5 teaspoon good Balsamic vinegar

  • 14 oz (400g) wild smoked Salmon

  • Small bunch watercress

  • 1 2.5cm piece Horseradish


  • 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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©Jamie Oliver 2002

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Posted by Daphne10Report
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