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Bradon roast smoked salmon, beetroot salad and horseradish creme fraiche

From Raymond Blanc's Kitchen Secrets, http://www.raymondblanc.com/
This is a simple dish that combines some interesting flavours and textures. Please try to buy the best salmon you can find. Wild or organic farmed salmon costs a lot more than conventionally farmed salmon but it is definitely worth it. Serves 4.

120g hot smoked salmon, bradon roast

For the beetroot salad
480g Candy, Bulls Blood and Golden beetroot, medium, washed
2 tbsp extra virgin olive oil
2 tsp balsamic vinegar, 8 years old
30g shallot, finely sliced
4 pinches sea salt
2 pinches freshly ground black pepper
1 small handful beetroot leaves
2 tbsp dill, roughly chopped

For the horseradish crème fraiche
100g crème fraiche
1tsp fresh horseradish, finely grated
2 tbsp dill, roughly chopped
2 pinches sea salt

For the beetroot salad
1 Bring a large saucepan of water to the boil, top with a steamer insert, add the beetroot, cover and steam for 40 minutes until tender. In order to gain the maximum flavour from the beetroot, you must cook it well. Test it; when you insert a small knife, it should meet with no resistance, and the texture should be soft and melting.
2 Allow to cool slightly before peeling.
3 Slice into bite size segments ½ cm thick then place in a bowl with the olive oil, balsamic vinegar and shallot.
4 Stir to coat then season with salt and black pepper.

For the crème fraiche dressing
1 Mix the ingredients together, taste and adjust the seasoning if required.

SERVING
1 Spoon the beetroot into a soup plate and top with the dressing left in the bowl.
2 Flake the hot smoked salmon over the top and scatter over some dill and beet leaves.
3 Spoon the horseradish crème fraiche into a small serving bowl.
4 Serve immediately.

VARIATIONS: By curing and smoking the salmon you would add complexity to the flavours and texture: Mix together salt, sugar, crushed white pepper, chopped dill and lemon zest and rub evenly over the fillet of salmon. Cover with cling film and marinate in the fridge for 1 hour. Carefully wash away the marinade and pat the salmon dry.

Prepare your smoker. Smoke the salmon for 5 minutes then remove and reserve in the fridge. If you do not have a smoker then you can either buy some lightly smoked salmon or if you are feeling brave then you can create a smoker using a steamer and a piece of wood- see below;

On an open flame, burn the piece of wood so that it becomes charred and blackened, with tongs carefully lift the wood into the base of the steamer and sit the salmon in the steamer compartment, cover with a lid for 5 minutes.

The salmon could be replaced by sea trout, turbot, brill or halibut, etc.