Grate horseradish very finely in the whole cream. Mix and let stand in the fridge for a good hour. Slice the raw beet finely on the mandolin and make a slightly thicker slice of cooked beetroot. Book. Open the pomegranate and remove the seeds. Book. Pass the horseradish cream mix to the Chinese, put it in your chilled siphon with a cartridge, shake and test.
For assembly, place a slice of raw beet on a slice of cooked beet, it will be your toast. Add a slice of salmon and horseradish mousse. Finish with a few pomegranate seeds, a few sprouts of alfalfa and arugula.
Variation: if you do not have a siphon, whipp the cream and add the grated horseradish on the end.