Smoked Salmon & Beetroot Salad

Smoked Salmon & Beetroot Salad

This speedy salad can be whipped up as an impressive starter for your guests over the festive period. 


Preparation time: 10 minutes

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Cooking time: 20 minutes

• 250g/9oz beetroot

• 1 apple, sliced

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• 2 tbsp white wine vinegar

• 100g/3½oz mixed leaves

• 200g/7oz wild smoked salmon

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• 2 tbsp olive oil

• 1 tsp honey

• 1 tsp wholegrain mustard

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• 3 tbsp chopped dill, plus extra to garnish

1. Wash the beets gently, making sure that you don’t tear the skins, then place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender – around 20-30 minutes. Once cooled, remove the skins, and slice.

2. Arrange the sliced beetroot, apple and leaves on a platter or four serving plates. Tear the salmon into wide strips and arrange on top.

3. Using a fork, whisk together the reserved 1 tbsp vinegar, olive oil, honey, mustard and chopped dill. Spoon the dressing over the salad, scatter over a few extra sprigs of dill and grind over some black pepper to serve. 

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About the Author

Steve Ott
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