1 yellow beetroot
1 red beetroot
Mixed salad leaves (such as red endive, frisée or rocket), to serve
2 pinches of finely grated lime zest
Pinch of finely grated lemon zest
20g sea salt
10g brown sugar
1 small beetroot, grated
160-g piece of very fresh salmon
½ tsp wholegrain mustard
1½ tsp honey
1 tbsp olive oil
1 tsp white wine vinegar
150ml whipping cream
10g freshly grated horseradish
Sea salt and freshly ground black pepper
For the salmon, mix the lime and lemon zest, salt, sugar and beetroot together, then use to coat the salmon and place in the fridge for 20 minutes.
Stir the ingredients for the mustard dressing together and set aside.
Place both beetroots in a saucepan with water to cover and a pinch of salt. Cook until tender, about 15 minutes. Peel while still warm, then cut into small wedges.
For the horseradish cream, whip the cream to soft peaks, stir in the grated horseradish and add salt and pepper to taste.
Dress the salad leaves and beetroot with the mustard dressing and arrange on plates. Slice the salmon and add to the plates, then finish with a quenelle of horseradish cream and the buttermilk.