Hot smoked salmon, grated beetroot, capers and sour cream

Hot smoked salmon, grated beetroot, capers and sour cream

By
From
Mr Wilkinson's Simply Dressed Salads
Photographer
Jacqui Melville

I love using smoked salmon, whether that be cold or hot smoked. I use salmon from New Zealand, from Regal and Ora King, an amazing fishery that uses the Chinook breed and brilliant farming techniques, which give an incredible flavour, with such a rich fat content that makes them superb for smoking.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. So, flake a big piece of hot smoked salmon into a bowl. Grate 1 large peeled beetroot into another bowl, then drizzle with the juice of a lemon, a good shaving of fresh horseradish, some washed salted capers, chopped dill and parsley, sea salt, freshly ground black pepper and a sprinkle of olive oil. Mix, then carefully fold the salmon through. Place on a plate, dollop sour cream over and boom! Great as a wintry night-time dish, or in between two slices of a grainy sourdough bread.
Tags:
salad
salads
vegetables
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