Salmon and beetroot are best friends, and they come together beautifully in this sharer recipe that you can serve as a starter or a light dinner.
This is so simple, and highlights the wonderful flavours of roasted beetroot, lightly smoked salmon, peppery watercress and fragrant dill.
You could add or remove various ingredients to this – if you had any gherkins they would go well on the side, as would a dollop of horseradish sauce or some pickled fish.
Put this in the middle of the table and let everyone help themselves; just make sure you get to go first!
The Ingredients
- Beetroot – this recipe uses raw beetroot which is simply roasted in the oven. Raw beetroot is really easy to prepare – simply chop off the ends, cut into chunks and pop in the oven. You CAN use precooked beetroot if you like but it tends to be watery – do roast your own if you can.
- Lightly smoked salmon fillets – these are salmon fillets with a hint of smokiness that still need cooking – you can find them in most major supermarkets, looking something like this. If you can’t find lightly smoked, you can switch for ordinary salmon fillets or smoked salmon (you won’t need to cook smoked salmon).
- Watercress, dill, soured cream, bread– get some good quality bread, rye or sourdough is best. Pile everything onto it like a big open sandwich and enjoy!
Smoked Salmon and Beetroot Sharer
A simple starter or light dinner with lightly smoked salmon, roasted beetroot, watercress, soured cream and bread. Serves 2 as a dinner, 4 as a starter.
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Ingredients
- 2 tablespoons olive oil
- 500 grams raw beetroot
- 2 lightly smoked salmon fillets
- 4 slices rye or sourdough bread
- 100 grams watercress
- 40 grams soured cream
- 20 grams dill
Instructions
- Preheat the oven to 180 degrees. Drizzle half of the olive oil over the beetroot in a roasting dish (trimmed and cut into wedges; no need to peel it) and sprinkle with salt and pepper. Put in the oven for 30 minutes.
- When the beetroot has been in for 15 minutes, put the salmon in an oven proof dish and drizzle with the rest of the olive oil. Put in the oven for the remaining cooking time.
- 5 minutes before the end of the cooking time, put the bread in the oven.
- Chop the dill and mix with the soured cream in a small bowl.
- To serve, load all of the ingredients onto a large board or tray, and let everyone tuck in.
Lightly smoked salmon fillets are key here! They taste so good with beetroot
how beautiful…
Excellent alternative to the cheese board!