As a light lunch for 3 or for 4 as starter

Ingredients
500g cooked organic beetroot
1 tablespoon sherry vinegar
50g curly kale leaves
70ml creme fraiche
2 teaspoons prepared horseradish
1 fennel bulb
100g sliced smoked halibut
1 lemon
4 tablespoons extra virgin olive oil
salt and pepper

Method

Cut the beetroot into thin segments and place in a bowl. Add 1 tablespoon sherry vinegar, 2 tablespoons olive oil, salt and pepper and leave to marinate.

Shave the fennel thinly on a mandolin or with a sharp knife and place in a bowl. Add 2 tablespoons olive oil, lemon juice to taste, salt and pepper. Leave this too to marinate.

Mix the creme fraiche with the horseradish, salt and pepper and set aside.

To serve, spoon some of the horseradish creme fraiche on the base of each plate. Top with the shaved fennel, followed by the beetroot.

Drape pieces of the smoked halibut around and top with the curly kale leaves. Drizzle over the dressing left from marinating the beetroot and serve.