Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress
Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress is a gluten free, dairy free, and primal main course. This recipe serves 4. One portion of this dish contains around 18g of protein, 18g of fat, and a total of 244 calories. From preparation to the plate, this recipe takes around 10 minutes. If you have salt and pepper, salmon, juice of lemon, and a few other ingredients on hand, you can make it.
Instructions
Using a metal speed peeler, shave the beetroot into a bowl.
Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix.
On a large plate, wave the salmon around freestyle. Throw on some sprigs of watercress, then the beetroot. Using a sharp grater, such as a microplane, finely grate the horseradish over.
Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil.