Appetizers Recipes - Salmon with Lukewarm Beetroot Salad and Horseradish Recipe

Ingredients

• 2 beetroots

• 1 tablespoon caraway seeds

• Salt

• 1 horseradish root, about 10 cm/4 inches

• Juice of 1/2 lemon

• 4 x 125 g/4 oz raw salmon fillets, skinned

• Freshly ground white pepper

• 1 tablespoon unsalted butter

• 125 g/4 oz salad leaves

• 6 tablespoons vinaigrette (refer recipe)

• A pinch of ground caraway seeds

• 1 shallot, finely chopped

Serves 4

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Method:

1. Brush the beetroots under running cold water. Place them in a large pan and cover with water. Season with caraway seeds and salt, and bring to the boil. Reduce the heat and simmer slowly for about 1 hour until tender.

2. Drain and allow to cool, then peel the beetroots and cut into bite-sized pieces. If you are in a hurry, use ready-cooked, vacuum-packed beetroot and just heat through quickly.

3. Peel the horseradish and cover with water and lemon juice to pre­vent it turning brown.

4. Season the salmon fillet with salt and pepper and sauté in the butter over a low heat without browning.

5. Toss the salad leaves, beetroot, caraway seeds and shallots in the vinaigrette. Arrange on 4 serving plates and grate the horseradish over the top.

6. Serve with some warm, sliced baguette or fresh rye bread with coarse salt and caraway seeds.