2/3 candy beetroot bulbs, depending on the size
50g of baby spinach leaves
300g hot smoked salmon fillet
150ml chilled double cream
2tbsp ready-made horseradish
Squeeze of lemon juice
Salt and pepper
10g finely diced shallots
30ml balsamic vinegar
10ml olive oil
1. Infuse the finely diced shallots, balsamic vinegar and olive oil for and set aside until later.
2. Bring a large pot of water to the boil, add the candy beetroot, then reduce the heat and simmer for about 30/45 minutes, or until tender. To check that they are cooked, stick a knife into one of the beetroots: it should go in smoothly. Drain and allow to cool before peeling off the skins and cutting the beetroots into thin discs.
3. Meanwhile, whisk the chilled cream in a bowl until it starts to thicken, then add the horseradish and lemon juice. Season to taste and whisk a little more until thick, but not stiff. Set aside for 15 minutes to infuse. Finish by whipping the infused cream until it is just stiff. Cover and refrigerate until well chilled.
4. To serve, arrange three candy beetroot discs on to the centre of each plate, finely shred the baby spinach leaves and place on top of the beetroot. Cut your hot smoked salmon into rectangle pieces, place on top of the spinach and add a generous spoonful of the horseradish mousse on top, finished with your balsamic dressing around the plate.