Smoked Salmon, Beetroot and Red Onion Salad

Smoked Salmon, Beetroot and Red Onion Salad

Smoked Salmon, Beetroot and Red Onion Salad

Ingredients

  • 325g Salar Smoked Salmon
  • 4 medium beetroot (raw not pickled)
  • 4 tbspn rapeseed oil
  • 1 large red onion (sliced into rings)
  • ½ tspn castor sugar
  • ½ tspn unsalted butter
  • ½ tspn sea salt
  • 1 tspn sherry vinegar
  • 70g mixed salad leaves
  • 4 tbspn creme fraiche
  • ½ tbspn horseradish sauce
  • 1 handful flat leafed parsley

Instructions

  1. Pre-heat the oven to 180°C/350°F
  2. Wrap the beetroot in foil and roast in the oven for 40 minutes. Once done, set aside to cool then peel and quarter them.
  3. Whilst beetroot are roasting, heat 2 tbspns of oil in a pan. Add the onion rings, butter, sugar, some of the salt and cook until the onions are soft and caramelised. Set aside to cool.
  4. Assemble the salad leaves on a platter and spread the beetroot on top.
  5. Mix the remaining oil, vinegar, salt, pepper and drizzle the leaves and beetroot.
  6. Add pieces of the salmon and the onions. Mix the creme fraiche with the horseradish and spoon onto the platter
  7. Dress with chopped parsley and SERVE!
https://www.salarsmokehouse.co.uk/project/smoked-salmon-beetroot-and-red-onion-salad/

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