Empty My Fridge
What's Jamie Eating Today? #10 #sunshineonleith
Ingredients
- Beetroot4
- Lemon
- Salt
- Black pepper · ground
- Extra virgin olive oil
- Balsamic vinegar
- Smoked salmon200 g
- Watercress½ x 70 g
- Horseradish · peeled2
- Bread1
Instructions
- Using a speed peeler, shave the beetroot into a bowl.
- Add the lemon juice, a small pinch of salt and pepper, a good glug of extra virgin olive oil and a splash of balsamic vinegar, then mix well.
- Arrange the smoked salmon in waves over a large platter.
- Scatter the watercress over the salmon, then add the beetroot slices, leaving the juices in the bowl.
- Finely grate the horseradish evenly over the beetroot, then spoon the juices from the bowl over the top.
- Sprinkle with an extra pinch of pepper and finish with a drizzle of extra virgin olive oil.
Summarized from Jamie Oliver's video. Watch it for the details.
More recipes with
LemonBreadBeetrootSmoked salmonHorseradishWatercress
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