Smoked Salmon and Beetroot Carpaccio

We can never have enough ways of glamorising our favourite luxury. This simple and elegant salad takes it one step further than the norm.

Serves 2

75g very finely sliced raw beetroot

½ tsp balsamic vinegar

1 tsp rapeseed oil

sea salt, black pepper

1 heaped tbsp soured cream

1 heaped tsp capers, finely chopped

a squeeze of lemon juice

150g sliced smoked salmon, cut into 5cm-7cm strips

small handful watercress or micro leaves

• Dress the beetroot with the vinegar, oil and a little seasoning in a medium bowl. Blend the soured cream, capers and lemon juice in a small bowl.

• Arrange the smoked salmon and beetroot slices on two plates. Dot with the soured cream and scatter with watercress or micro leaves.