Beetroot cured smoked salmon recipe

  • Serves 6
  • 10mins to prepare and 1hr to marinate
  • 228 calories / serving
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Put the smoked salmon on a non-metallic baking tray or in a flat container, keeping the fish on its card from the packaging. Spread the beetroot over the top and around the edges of the fish and chill for 1 hour or more.

Remove the smoked salmon from the fridge and discard the beetroot. Wipe the fish with paper towels, then slice.

To make the cream, mix the crème fraîche, mustard, lemon juice and lemon zest. Season well and stir to combine.

To serve, arrange the fish on a few pieces of rye bread, scatter over a handful of pea- shoots, along with the radish and capers, and finish with a drizzle of the mustard cream.

Tip You can marinate the smoked salmon in the fridge for 2 days and make the cream 1 day before, then chill.

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  • Ingredients

  • 200g (7oz) smoked salmon
  • 1 cooked beetroot, thickly grated
  • 4 slices rye bread bloomer
  • 100g (3½oz) pea shoots or rocket
  • 8 radishes, thinly sliced
  • 1tbsp capers
  • For the dressing

  • 200ml crème fraîche
  • 1tbsp wholegrain mustard
  • ½ lemon, juiced and zested
  • Energy 945kj 228kcal 11%
  • Fat 17g 24%
  • Saturates 9g 44%
  • Sugars 2g 2%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 7.5g Protein 10g Fibre 1.4g


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