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Cook pearl barley in plenty of lightly salted water for 20-25 minutes until soft, drain and rinse briefly.
Peel the onion and cut into thin rings.
Heat corn oil in a saucepan and fry the onions in it for 3–5 minutes until golden brown.
Remove the onions with a slotted spoon, season with salt and drain on kitchen paper.
Mix vinegar, 2 tablespoons of olive oil and 1 teaspoon of horseradish, season with salt and pepper.
Cut the beetroot into cubes.
Clean the radicchio and cut into strips.
Marinate beetroot and radicchio with 1 tablespoon each of vinaigrette.
Fry the salmon vigorously in the remaining oil in a pan, turn and cook for 4–5 minutes at a medium temperature.
Place the salmon on a plate and tear it apart with two forks.
Put the pearl barley, beetroot, salmon and radicchio in two bowls, serve with the vinaigrette, onions and the rest of the horseradish.
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