How pretty, a delightful serving of smoked salmon stained a lovely colour from marinating with beetroot. Beetroot stained smoked salmon is very easy to do, you just need to allow time for the marinading.
Based on a recipe by Xanthe Clay for Lovebeetroot.co.uk
Based on a recipe by Xanthe Clay for Lovebeetroot.co.uk
Ingredients:
- 1x250g pack of vacuum packed or freshly cooked beetroot
- 12 fresh chives
- 8-12 fresh walnut halves
- 1tbsp walnut oil
- ½ tsp sherry vinegar
- sea salt flakes and freshly ground pepper
- 120g good-quality smoked salmon
- 2 tsp crème fraîche
- 2 sprigs of dill
Preparation:
- Take one of the beetroot, slice it into thin rounds. Put the salmon slices, gently overlapping onto a plate. Sprinkle with a little pepper, lay the beetroot on the top. Cover with clingfilm and put a second plate on top to weigh it down. Refrigerate for a minimum of, but up to 24 hours.
- Cut the remaining beetroot in half, slice into half circles the thickness of 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.
Based on a recipe by Xanthe Clay for Lovebeetroot.co.uk
