Al Brown's Smoked Salmon Summer Salad

To make the horseradish cream, place all ingredients into a mixing bowl, and fold together. Season to taste, then refrigerate until required.

To cook the beetroot, place red beetroot in a saucepan and cover with seasoned water. Repeat in a separate saucepan for golden beetroot. Bring up to a simmer and cook for approximately 40 minutes to an hour, until the beetroot are tender enough to insert a skewer through easily. Remove from the heat, and drain the beets. Peel the baby beetroot, and cut into halves or quarters depending on the size. Refrigerate until required.

To serve, spread a thin layer of horseradish cream down on your serving plates. Top with a mix of red and golden beets, then divide the ribbons of salmon between the 4 plates. Top with a mixture of picked herbs and  celery leaves. Scatter a few crushed macadamia nuts over each one, then finish with a glug of lemon and fennel oil, and a light seasoning of salt and pepper.