What's Jamie Eating Today?

Von Jamie Oliver · 20 Min.

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Zubereitung

1. Using a speed peeler, shave the beetroot into a bowl.
2. 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.
3. Arrange the smoked salmon in waves over a large platter.
4. Scatter the watercress over the salmon, then add the beetroot slices, leaving the juices in the bowl.
5. Finely grate the horseradish evenly over the beetroot, then spoon the juices from the bowl over the top.
6. Sprinkle with an extra pinch of pepper and finish with a drizzle of extra virgin olive oil.

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