Beetroot Stained Smoked Salmon
Smoked salmon is delicious on it’s own but it can get a bit samey. Adding beetroot is a really tasty way of jazzing it up; the sweet beetroot complements the salty fish. You could increase the quantities to turn this into a main course salad too.
Beetroot Stained Smoked Salmon
Serves 2
INGREDIENTS
200g vacuum packed beetroot (not in vinegar), drained
2 handfuls rocket
6 walnut halves
1 tsp. walnut oil
2 tsp. sherry or red wine vinegar
Freshly ground pepper
120g smoked salmon
2 tbsp. reduced fat crème fraiche
1 tsp. dill (fresh or dried), plus more to serve (optional)
METHOD
Take half the beetroot and slice it into thin rounds.
Put the salmon on a plate, grind over some pepper, and lay the beetroot over the top.
Cover with cling-film and place a second plate on top to weigh it down, then refrigerate for at least 4 hours, or overnight.
When ready to serve, cut the remaining beetroot into thin rounds.
Divide the rocket between two plates.
Thinly slice the dill, and roughly break up the walnuts, then mix the two in a bowl with the walnut oil, sherry vinegar, and some salt and pepper.
Place the salmon and beetroot slices over the rocket, and drizzle over the dressing.
Dollop on some of the crème fraiche and garnish with the extra dill if using, before serving.