Hot Smoked Salmon with Roast Beetroot & Horseradish Dressing
12 baby beetroot (mixture of colours), keeping any nice leaves
Salt & pepper
2/3 C sour cream
2 T horseradish (prepared)
1 clove garlic, crushed,
1 t Dijon mustard
1 T lemon juice
4 X 180g hot smoked salmon portions
12 bocconcini or 1 mozzarella ball, drained
3 C baby salad greens
Extra virgin olive oil
- Preheat oven to 200⁰
- Place beetroot in a roasting dish, drizzle with olive oil and season well with salt and pepper. Add a good splash of hot water then cover with foil. Bake for 45-60 minutes or until tender. Rub off the skin while still warm (use disposable gloves)! Halve or quarter then set aside.
- Mix sour cream, horseradish, mustard, garlic and lemon juice together and season well. Spread over the bottom of 4 serving plates.
- Break salmon into large chunks and arrange on top of the dressing. Add beetroot to the plates as well as the salad greens (including beetroot leaves). Break apart the bocconcini and divide amongst the plates. Drizzle with extra virgin olive oil to serve.
Recipe adapted from Dish Magazine.