“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! ”
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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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.