
Warm smoked salmon with beetroot and horseradish salad




4 salmon portions Skinned approx 100g
500ml smoked rapeseed oil
2 medium sized beetroot unpeeled
1 tablespoons rapeseed oil
1 onion, thinly sliced
1 tsp caraway seeds
40g creamed horseradish
Salt & freshly ground black pepper
Method
Once cool (wear some gloves for this bit) peel away the skin and discard, then grate the beetroot into a bowl.
Remove the salmon, drain off and season with salt and serve with some of the beetroot and a little drizzle of smoked oil.