Smoked salmon
Beets, horseradish & cress
Smoked salmon
Beets, horseradish & cress
“Here’s a simple, elegant starter using just five flavours that pack a truly amazing punch. Think silky smoked salmon, tangy crunchy beets, retro cress and fresh horseradish – for me, the hotter the better. A perfect little plate that can all be prepped ahead. Get in! ”
Serves 4
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 201 10%
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Fat 12g 17%
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Saturates 4g 20%
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Sugars 7.4g 8%
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Salt 1.2g 20%
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Protein 15.3g 31%
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Carbs 8.6g 3%
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Fibre 2g -
Of an adult's reference intake
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Ingredients
- 4 cm piece of fresh horseradish , or jarred horseradish
- 100 ml half-fat crème fraîche
- 300 g raw beets
- 200 g smoked salmon , from sustainable sources
- 1 punnet of cress
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Method
- Peel and finely grate the horseradish. Stir 1 tablespoon into the crème fraîche, add a splash of red wine vinegar, then season to taste with sea salt.
- Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Dress with 1 tablespoon each of extra virgin olive and red wine vinegar.
- Divide the smoked salmon between plates, followed by a spoonful of the horseradish sauce, the beets and any reserved leaves, and some cress.
- Drizzle with a teaspoon of extra virgin olive oil and a pinch of black pepper, then serve with an extra grating of horseradish, if you like.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited