Jamie Olivers Smoked Salmon Oat Blinis With Beetroot And Celeriac Remoulade Recipes

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SMOKED SALMON WITH CARPACCIO OF RAW BEETROOT, HORSERADISH AND WATERCRESS



Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress image

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.

Provided by Jamie Oliver

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

4 baby beetroots, scrubbed
1/2 lemon, juiced
Salt and freshly ground pepper
Extra-virgin olive oil
1/2 teaspoon good balsamic vinegar
14 ounces (400g) wild smoked salmon
Small bunch watercress
1 by 2.5cm (1-inch) piece fresh horseradish

Steps:

  • 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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