Xanthe Clays Beetroot-stained Smoked
Salmon with Beetroot and Walnuts
recipe for Xanthe Clays Beetroot-stained Smoked
Salmon with Beetroot and Walnuts has been reproduced
courtesy of www.lovebeetroot.co.uk
Beetroot is enjoying something of a revival as people
discover theres more to this great British vegetable
than they thought. You can now buy beetroot in so many
different ways raw, cooked, marinated, lightly
pickled - theres so much more to beetroot than
the jar of pickled beetroot many of us will remember
from our childhood.
To find out more about beetroot, its history, health
benefits and lots of exciting ways to cook with it <click
here> or visit www.lovebeetroot.co.uk
for Beetroot-stained Smoked Salmon with Beetroot
1 x 250g pack of vacuum packed beetroot, drained
8-12 walnut halves
1tbsp walnut oil
½ tsp sherry vinegar
sea salt flakes and freshly ground pepper
120g smoked salmon
2 tsp crème fraîche
2 sprigs of dill
to make Beetroot-stained Smoked Salmon with
Beetroot and Walnuts
one beetroot and slice it into thin rounds.
the salmon on a plate (if it is already sliced,
then remove the plastic sheets interleaving the pieces,
but arrange the slices so that they are evenly
Grind over a little pepper and lay the beetroot over
tightly with clingfilm and put a second plate on top
to weigh it down.
for up to 24 hours (at least 4 hours).
the rest of the beetroot in half, then slice into
half circles about as thick as a pound coin.
the chives finely on the diagonal.
the walnuts into three or four pieces each.
the sliced beetroot halves, chives, walnuts,
walnut oil and sherry vinegar.
well with salt flakes and pepper. (Up to this point
can be prepared 6 hours ahead)
before serving, peel the beetroot circles off the
the salmon, crumpling it slightly into a nest, on
one large or 2 individual plates.
the salad in a pile on top.
a dollop of crème fraîche on top.
off tiny fronds of dill and scatter over the salad.
with permission of www.lovebeetroot.co.uk