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.