Hot Smoked Salmon Salad with Beetroot

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Salmon SaladServes 4

What You’ll Need:

For the beetroot:

  • 4 small raw beetroot, peeled and coarsely grated
  • 1 tbsp olive oil
  • ½ clove garlic, crushed
  • 3 tsp caraway seeds
  • Finely grated zest and juice of an orange
  • 2 tsp balsamic vinegar
  • 1 tbsp extra virgin olive oil

For the dressing:

  • 2 tbsp crème fraîche
  • 2 tbsp olive oil
  • Juice ½ lemon
  • 2 tbsp grated horseradish (or hot creamed horseradish )
  • ½ cucumber
  • 10 radishes
  • 100g watercress, washed
  • 4 x 100g pieces hot smoked salmon
  • (or one large piece)
  • 2 tbsp dill, roughly chopped

What To Do:

  • Place the grated beetroot into a bowl.
  • Heat the oil in a small pan, and add the garlic and caraway seeds to the oil.
  • Before the garlic colours, tip in the orange zest and juice and cook for 5 minutes or until the orange has reduced to a syrup consistency.
  • Mix in the vinegar and the extra virgin olive oil. Drizzle over the beetroot, season with salt and pepper and mix together thoroughly.
  • Next mix together the horseradish dressing ingredients in a bowl, whisking well to combine. Add a little water so that it is the consistency of double cream.
  • Set to one side for the flavours to develop. Prepare the cucumber and radishes by slicing thinly into rounds then cutting across the rounds into thin matchsticks.
  • To assemble, spread the watercress across the base of a serving platter. Sprinkle with the dressed beetroot. Gently pull the salmon into large chunks and place on top of the beetroot.
  • Drizzle with the horseradish dressing and sprinkle the cucumber and radishes over the top, finishing with the chopped dill.

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