480g/17oz mixed beetroot such as Candy, Bull's Blood and Golden, washed, leaves reserved (see below)
1 small handful fresh beetroot leaves, or other baby leaves
2 tbsp chopped fresh dill
1 tsp finely grated fresh horseradish
30²µ/1½´Ç³ú shallot, peeled, finely sliced
2 tsp aged balsamic vinegar
2 pinches freshly ground black pepper
2 tbsp extra virgin olive oil
4 pinches sea salt
2 pinches sea salt
100²µ/3½´Ç³ú crème fraîche
120g/4½oz hot smoked salmon, such as bradon rost, flesh roughly flaked