Beetroot salad with smoked anchovies

Serves 4

Smoked anchovies are quite rare, quite delicious and very expensive. The Narden brand from Spain is sold by Brindisa in Borough Market, London SE1, or the shop in Exmouth Market, London EC1 (020-7407 1036, www.brindisa.com) and other delis such as Rick Stein's in Padstow. They come in a can and have a short shelf-life, but taste as if freshly smoked. If you are struggling to find them, this recipe will work with good-quality canned or marinaded anchovies but of course you won't get the smoky quality. You could also try smoked mackerel or eel.

Smoked anchovies are quite rare, quite delicious and very expensive. The Narden brand from Spain is sold by Brindisa in Borough Market, London SE1, or the shop in Exmouth Market, London EC1 (020-7407 1036, www.brindisa.com) and other delis such as Rick Stein's in Padstow. They come in a can and have a short shelf-life, but taste as if freshly smoked. If you are struggling to find them, this recipe will work with good-quality canned or marinaded anchovies but of course you won't get the smoky quality. You could also try smoked mackerel or eel.

1 can of smoked anchovies, drained
500g fresh beetroot

for the dressing

2 shallots, finely chopped
1tbsp chopped chives
1/2tbsp white wine vinegar
3tbsp olive oil

Boil the beetroot (in its skin) in lightly salted water until just tender. Peel it while warm, cut into 5mm slices and lay them on plates or a serving dish. To make the dressing, mix together the ingredients, along with some seasoning, and spoon it over the beetroot. Arrange the anchovies on top.