Smoked salmon with spiced beetroot salad
Prep time: 1 hour 15 mins Ingredients 200g smoked salmon, sliced For the beetroot salad: 1 lime, juiced 3 tsp clear honey 1/2 tsp smoked paprika 1/4 tsp ground cinnamon 1 fresh beetroot, very finely sliced 3 tbsp raisins, preferably golden 3 tbsp (heaped) mint leaves, torn For the horseradish cream: 2 limes, juiced 1/2 tsp clear honey 4 tbsp horseradish sauce 150ml double cream pinch chilli powder, or more to taste handful flat-leaf parsley, chopped Method 1. For beetroot salad, first make the dressing. Whisk together lime juice and honey in a small bowl, then mix in smoked paprika, cinnamon and a pinch of salt. In a separate bowl, mix together beetroot, raisins and mint leaves and pour dressing over them. Chill for an hour. Taste and add more seasoning if necessary. To make horseradish cream, whisk together lime juice, honey and horseradish sauce in a small bowl. In a separate bowl, whisk double cream until soft peaks form when the whisk is removed from the bowl. Stir horseradish and lime mixture into the whisked cream. Add chilli powder and salt to taste, and sprinkle parsley over. Arrange salmon slices on plates, and serve with the beetroot salad and a dollop of the horseradish cream.
(serves 4-6 )