Serves 4
1 pound salmon fillet, skin removed
kosher salt and pepper
1/4 cup plus 1 tablespoon rice vinegar
1/2 cup sour cream
3 tablespoons prepared horseradish
2 bunches watercress, thick stems removed (about 6 cups)
3 medium beets, peeled and very thinly sliced
2 tablespoons fresh dill, chopped

Place salmon in a skillet and season with ½ teaspoon salt and ¼ teaspoon pepper.  Add ¼ cup vinegar and enough water to half cover the fish.  Cover and simmer over medium heat until salmon is opaque and beginning to flake, 12 to 15 minutes.  Transfer to a plate and refrigerate until cool, 15 to 20 minutes.  Using a fork, flake the salmon into bite-size pieces.  In a small bowl, combine sour cream, horseradish, remaining 1 tablespoon vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.  In individual bowls, combine watercress, salmon, and beets.  Drizzle with the dressing and sprinkle with the dill.

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