500 g (1 lb) piece of really fresh skinless, boneless salmon
100 ml (3 1/2 fl oz) crème fraîche
1–2 tablespoons horseradish sauce
squeeze of lemon juice
finely grated rind of 1/2 orange
1 tablespoon olive oil
75 g (3 oz) salad leaves
125 g (4 oz) cooked beetroot (not preserved in vinegar), chopped
salt and pepper
Trim any brown flesh from the salmon and slice it thinly. Place the slices between 2 pieces of clingfilm, leaving plenty of space between, then use a mallet or rolling pin to pound the salmon gently until it is thin but not mushy.
Mix together the crème fraîche and horseradish to taste. Arrange the salmon slices on plates.
Toss together the lemon juice, orange rind and olive oil with the salad leaves and beetroot and season to taste. Arrange the salad on top of the salmon and drizzle over the crème fraîche to serve.