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Xanthe Clay’s Beetroot-stained Smoked Salmon with Beetroot and Walnuts

This recipe for Xanthe Clay’s 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 there’s more to this great British vegetable than they thought. You can now buy beetroot in so many different ways – raw, cooked, marinated, lightly pickled - there’s 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

Ingredients for Beetroot-stained Smoked Salmon with Beetroot and Walnuts

1 x 250g pack of vacuum packed beetroot, drained
12 chives
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

Xanthe Clay’s Beetroot-stained Smoked Salmon with Beetroot and WalnutsHow to make Beetroot-stained Smoked Salmon with Beetroot and Walnuts

  • Take one beetroot and slice it into thin rounds.
  • Put 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 overlapping).
  • Grind over a little pepper and lay the beetroot over the top.
  • Cover tightly with clingfilm and put a second plate on top to weigh it down.
  • Refrigerate for up to 24 hours (at least 4 hours).
  • Cut the rest of the beetroot in half, then slice into half circles about as thick as a pound coin.
  • Slice the chives finely on the diagonal.
  • Break the walnuts into three or four pieces each.
  • Mix the sliced beetroot halves, chives, walnuts, walnut oil and sherry vinegar.
  • Season well with salt flakes and pepper. (Up to this point can be prepared 6 hours ahead)
  • Just before serving, peel the beetroot circles off the salmon.
  • Arrange the salmon, crumpling it slightly into a nest, on one large or 2 individual plates.
  • Spoon the salad in a pile on top.
  • Drop a dollop of crème fraîche on top.
  • Break off tiny fronds of dill and scatter over the salad.

Serves 2

Xanthe Clay

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Published with permission of www.lovebeetroot.co.uk

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