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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

1. Marinate the radish slices in a small bowl with 2 tablespoons of white wine vinegar for up to 30 minutes if you can
2. Mix the horseradish with cream cheese and season with salt and pepper
3. On a large plate lay out the salad leaves and spray (or drizzle) a little olive oil over them
4. Place the slices of smoked salmon on top
5. Lay the sliced beetroot on top of the salmon
6. Decorate with the orange segments and the drained radish slices
7. Using 2 teaspoons, make small “quenelles” out of the “Cantadou” or horseradish mixture and place on top of the salad
8. Decorate with a few leaves
9. Serve with crusty bread

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