Hot-Smoked Salmon and Beetroot Salad with Soured Cream and Dill Dressing

Information

Preparation time: 10 minutes

Cooking time: 20 minutes

Difficulty: Easy

Serves: 4

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Bradan Rost Fillets on offer March 2008

Bradan Rost is available to buy over the counter at any of our restaurants. When choosing ready-cooked beetroots, make sure you don’t buy the pickled ones!

Shopping List

500g ready-cooked beetroots, diced
320g Bradan Rost hot smoked salmon
8 small cooked new potatoes, cooled and halved
100g baby spinach, lamb's lettuce or watercress
1 tbsp extra virgin olive oil
Squeeze lemon juice
Salt and pepper

Dressing

142ml carton soured cream
2 tbsp milk
1 tbsp white wine vinegar
1 tsp Dijon mustard
½ tsp caster sugar
2 tbsp chopped dill

Cooking Instructions

To make the dressing whisk all ingredients together. Refrigerate until required.
Break the salmon into large flakes.
Toss the salad leaves with the extra virgin olive oil and lemon juice. Season.
Divide between 4 plates, add the salmon, beetroot and new potatoes and drizzle over the dressing.

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