Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress

Ingredients

• 4  baby beetroots scrubbed
• 0.5 teaspoon balsamic vinegar good
• 1  by 2.5cm piece horseradish fresh
• 0.5  juice of lemon juiced
• 4 servings olive oil extra-virgin
• 4 servings salt and pepper freshly ground
• 400 g salmon wild smoked
• 1 bunch watercress 

Equipment

• bowl
• peeler
• grater
• microplane

Directions

1. Using a metal speed peeler, shave the beetroot into a bowl.
2. Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix.
3. 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.
4. Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil.