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.
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