mix all of the horseradish crème fraîche ingredients together, taste, and adjust the seasoning, if required. To serve, divide the beetroot salad among 4 serving plates, scatter the salmon over ...

Repeat with the smoked salmon. To make the pickled ... with the salad to serve. Put the cream cheese in a bowl and mix in the cucumber, radish, chives, horseradish sauce and mustard.

Put the remaining smoked salmon into a food processor or blender with the cold salmon fillet, horseradish, cream cheese, soft butter, lemon juice, a little salt and plenty of black pepper.

Occasionally we serve just three different types of smoked fish, for example salmon, mussels and trout, on tiny rounds of Ballymaloe brown yeast bread, topped with a small frill of fresh Lollo Rosso.