Empty the beet root juice into a little white sauce and mix together forming a nice bright pink colour.
Dry the salmon skin with any absorbent fabric and set aside.
Cook the new potatoes in boiling water until soft and cooked.
Blanched the green beans in boiling water for around a minute until cooked.
Place beet root and white sauce mix on the plate using a teaspoon for decoration. ( try not to place over ridge of plate or it will spoil decor by sliding down the plate )
Place cold beet root in a triangle shape around the plate and do the same with the halved new potatoes so you have an even shape. ( use three pieces of each as it always look better.)
Heat a little oil in a skillet ( pan ) until hot , salt the salmon skin then place skin down and cook on a med heat until the skin is really crisp ( drying skin stops the skin sticking to the pan! )
When crispy cook under grill or in oven until salmon is cook to your taste.
Place fine green beans in Center of the plate place salmon skin side up on top on the green beans.
Mixing the creme fresh and the horseradish together place a table spoon ful on top of the salmon skin .
Scatter with water cress and serve . Best served very warm not hot.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (47%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 25mg||8 %|
|Sodium 92.3mg||3 %|
|Potassium 582mg||15 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 19.9g|
|Protein 3.5g||5 %|
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Calories per serving: 187
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