Preparation

• 1
  1. Put the beetroot, still in its skin, in a large saucepan of boiling water and simmer for about 40 minutes, or until the beetroot is really tender. Remove from the pan and allow to cool, then peel the beetroot, rubbing off the skin and cutting off the roots. 2. To make the horseradish cream, spoon the horseradish sauce and the crème fraiche into a small bowl. Season well with salt and pepper. Stir in the finely grated zest of 1 lemon and a squeeze of lemon juice to taste. Snip a little dill finely and stir into the mixture. Leave to chill in the fridge.
• 2
  3. To make the dressing, combine the olive oil and runny honey with a tablespoon of lemon juice. Mix well and season to taste with salt and pepper. Leave in the fridge to chill.
• 3
  4. When you are ready to eat, slice each beetroot into thin slices and overlap to form a circle on the plate or shallow dish, leaving a space in the middle for the salmon. Slice the salmon into strips and arrange in the centre of each plate. Wash the watercress, discard any thick stalks and divide between the plates, arranging the sprigs on top of the beetroot and around the salmon.
• 4
  5. Drizzle a tablespoon of the dressing onto the beetroot and watercress on each plate. Spoon horseradish cream onto the top of the salmon, then top with a little chopped dill. Chop a lemon into wedges for garnish.