Hot smoked salmon, beetroot salad and horseradish cr猫me fra卯che
This easy salad requires only a little cooking, but tastes sensational. If you can't find fresh horseradish, you can add fresh dill to a jar of ready-made horseradish cream.
Ingredients
For the salmon and beetroot salad
- 480g/17oz mixed beetroot such as Candy, Bull's Blood and Golden, washed, leaves reserved (see below)
- 2 tbsp extra virgin olive oil
- 2 tsp aged balsamic vinegar
- 30驳/1陆辞锄 shallot, peeled, finely sliced
- 4 pinches sea salt
- 2 pinches freshly ground black pepper
For the horseradish cr猫me fra卯che
- 100驳/3陆辞锄 cr猫me fra卯che
- 1 tsp finely grated fresh horseradish
- 2 tbsp chopped fresh dill
- 2 pinches sea salt
To serve
- 120g/4陆oz hot smoked salmon, such as bradon rost, flesh roughly flaked
- 2 tbsp chopped fresh dill
- 1 small handful fresh beetroot leaves, or other baby leaves
Method
For the beetroot salad, bring a large pan of water with a tight fitting lid to the boil, place a steamer insert on top. Add the beetroot, cover the pan and steam for 35-40 minutes, or until tender. (The beetroot is cooked through when a knife inserted into the centre meets no resistance.)
Remove the beetroot and set aside to cool slightly before peeling (you may wish to wear gloves when you peel the beetroot to prevent your hands from staining). Slice the beetroot into bite-sized pieces (about 0.5cm/陆in thick), then place into a bowl with the olive oil, balsamic vinegar and shallot. Mix well, then season, to taste, with salt and freshly ground black pepper.
For the horseradish cr猫me fra卯che, mix all of the horseradish cr猫me fra卯che ingredients together, taste, and adjust the seasoning, if required.
To serve, divide the beetroot salad among 4 serving plates, scatter the salmon over the top and sprinkle over a little chopped dill. Arrange some fresh beetroot leaves on the side. Spoon the horseradish cr猫me fra卯che into small serving bowls and serve alongside.
