Bright, colorful, simple to make and simply delicious. Serves four as a starter.
- 1 Cut the beetroot into thin slices using a mandolin or a sharp knife. Spread the slices onto a large serving plate.
- 2 Slice the fish into thin slices and spread over the beetroot. Sprinkle with salt, sugar and whisky. Leave for 15 minutes. Just before serving, sprinkle with celery, pepper and vinegar.