Vodka-marinated salmon with beetroot salad

Method

1. Preheat the oven to 200C/gas 6.

2. Mix the vodka with the dill, salt, sugar and pepper and spoon over the salmon fillets. Leave to infuse for 40 minutes.

3. To make the beetroot salad: tip the beetroot into a roasting tin, season generously with sea salt and freshly ground black pepper, then toss with the olive oil and balsamic vinegar. Roast for 40-45 minutes, giving them a good shake occasionally. Tip into a large glass bowl, ensuring you reserve all the lovely juices and leave to cool.

4. Turn the oven up to 220C/gas 7 and heat another roasting tin.

5. Drain the fish really well, reserving the marinade and put skin side down in the hot roasting tin and spoon over about a teaspoon of the marinade and herbs over each piece of fish. Cook for 10-12 minutes until just cooked through.

6. To make the horseradish cream: mix all the ingredients together and taste for seasoning.

7. Just before serving: mix together the onion and watercress with the beetroot, season well and stir in the extra virgin olive oil. Divide between 4 serving plates and accompany with the salmon and a spoonful of horseradish cream.

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Ingredients

For the salmon

150ml vodka
2 tbsp chopped fresh dill
1 tsp sea salt
1 tsp caster sugar
1/2 tsp white pepper
4x175g organic salmon fillets, skin on

For the beetroot salad

2 medium beetroots, peeled and cut into 1cm dice
3 tbsp light olive oil
1 tbsp Balsamic vinegar
1 small red onion, very finely sliced
175g Watercress
1 tbsp extra virgin olive oil

For the horseradish cream

4 tbsp crème fraiche
1 tbsp grated fresh horseradish
1 tbsp chopped Dill
1 tbsp lemon juice

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