Ingredients
pickled beetroot
smoked salmon, from sustainable sources, ask your fishmonger
horseradish
cress
lemon juice
extra virgin olive oil
Method
- Slice some pickled beetroot into a bowl. Take a slice of smoked salmon, smear over some horseradish, then add a slice or two of beetroot, a pinch of cress and squeeze over the juice from a wedge of lemon. Skewer all of the ingredients together on your fork then finish with a drizzle of extra virgin olive oil.
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