1.Separate the hot smoked salmon into four portions and brush each one with the whisky and allow to infuse.
2.Meanwhile, make the pickling liquor. Place the lemon vinegar, white wine vinegar, sugar, bay leaf, chopped banana shallot, peppercorns and thyme into a pan and bring to a boil. Season well with salt and pepper. Keep warm.
3.Wash the regular beetroot. Place it in a pan with three quarters of the pickling liquor and bring to a simmer. Once the beetroot is tender, remove from the liquor, remove the skin and allow to cool. Put to one side.
4.Peel and shave the golden beetroot into slithers. Using the remaining quarter of the pickling liquor, pour it over the golden beetroot slithers, cover, leave to soften then cool. Put to one side.
5.Peel and shave the candied beetroot and put to one side.
6.Mix the horseradish sauce, lime juice and the crème fraiche and put to one side.
7.Warm the smoked salmon in the oven for a few minutes.
8.To serve, cut the regular beetroot into wedges and arrange on a plate. Mix the washed rocket leaves in a bowl with shavings of the candied and golden beetroot. Drizzle some summer harvest lemon dressing and the crème fraiche mix over the plate and then pop the salmon on top.
