Preheat the oven to 180'C.
Season the salmon with salt and pepper and then sear on all sides in a hot pan. Transfer to the oven and cook for 5 minutes. Leave the salmon to rest, reserving the pan.
Cut the beetroot into quarters and using either a peeler or a mandolin, shave into thin slivers. Add to the pan used to cook the salmon and fry with the almonds till soft.
Wash and quarter the radishes, retaining some of the leaves if possible. Place in a pan with the vinegar, bring to the boil and then remove the heat and leave to cool down naturally.
Finely chop half of the chives and makes batons out of the rest. Once cool, drain the radishes and coat in the finely chopped chives.
For the purée. Cook the peas till tender in boiling water, drain but keep a little of the liquid back,puree in a food processor with the butter, add little of the water if needed to get the consistency right, season with the horseradish, salt and pepper.
Create a line of beetroot,then a small circle of puree, then almonds and radishes in the middle of the plate. Use the leaves and the batons to add colour and lay the salmon on top. Drizzle with the pan juices to serve.
«Try using yellow or candy beetroot to add even more colour to this dish.»