Smoked Salmon Salad

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Ingredients

2 tbsp tbsp horseradish horseradish
creamed
1 beetroot beetroot
cooked and finely diced
shallots shallot
finely chopped
2 tbsp tbsp balsamic vinegar balsamic vinegar
1 lettuces lettuce
preferably gem, washed and chopped
400 g g smoked salmon smoked salmon
0.5 lemons lemon
zest and juice
1 green apples green apple
25 g g chives chive
olive oil olive oil
salt salt
black pepper black pepper

Smoked salmon salad with beetroot and horseradish

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0:20 min
(2)

Method

A light and fresh starter with a little kick from the horseradish. The beetroot and apple are really delicious together and compliment the creamy salmon.

  1. Mix the horseradish and half the beetroot together in a small bowl to make a relish.
  2. In a separate bowl, combine the shallots and balsamic vinegar together and leave to pickle for 10-15 minutes, then strain and set aside.
  3. Season the salmon with olive oil, lemon juice, lemon zest, salt and black pepper.
  4. Core and slice the apple into matchsticks.
  5. Mix the lettuce, apples and pickled shallot together and season with lemon juice, salt and pepper and most of the chives.
  6. Arrange the salmon neatly over the salad with serve the beetroot relish on the side. Sprinkle with the remaining chives, beetroot and a drizzle of olive oil to serve.

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