Smoked Salmon, Beetroot, Orange & Radish Salad
This salad is very easy to make and can be prepared in just minutes for unexpected lunch guests or as a starter. If you don’t have all the ingredients you can readily improvise.
Ingredients
Serves 4 as a starter
If serving as a light lunch add a baked potato or baked sweet potato
Rocket (rucola, arugula) or lambs lettuce or salad leaves
200 g Smoked salmon – cut into small pieces
1 orange, peeled and segmented
100g cooked beetroot sliced as finely as you can into rounds
50 g radishes, washed and sliced into rounds
1 tablespoon horseradish mixed with 100g cream cheese (or alternatively Cantadou horseradish cream cheese)
Olive oil, white wine vinegar
Salt and pepper to season
Building the layers on the salad …
Method
- Marinate the radish slices in a small bowl with 2 tablespoons of white wine vinegar for up to 30 minutes if you can
- Mix the horseradish with cream cheese and season with salt and pepper
- On a large plate lay out the salad leaves and spray (or drizzle) a little olive oil over them
- Place the slices of smoked salmon on top
- Lay the sliced beetroot on top of the salmon
- Decorate with the orange segments and the drained radish slices
- Using 2 teaspoons, make small “quenelles” out of the “Cantadou” or horseradish mixture and place on top of the salad
- Decorate with a few leaves
- Serve with crusty bread
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