Smoked Salmon with Beet and Watercress

The most important thing in this recipe is to get really good smoked salmon. And with susse, crispy fresh beet and peppery watercress and horseradish – you can’t go wrong! Arrange salmon on a large flat platter.

Clean watercress and parsley, rinse, shake dry and pluck from stems. In a bowl, toss with half the pepper, salt, juice of one lemon, and 2 tbsp. oil. Remove cress and parsley from marinade and spread evenly on salmon.

Scrub beet heartily under water, rub dry and slice as thinly as possible with a sharp kitchen knife or shave if necessary. Add to salad bowl form and mix with leftover vinaigrette. If necessary, add a little more lemon juice, oil, salt and pepper. Spread evenly on the plate.

Peel horseradish, grate finely and sprinkle on top or add horseradish from the jar. Add the juice of one lemon, oil and black pepper to taste.

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