Hot-Smoked Salmon with Hazelnut & Beetroot
This is one of my favourite salads that is satisfying enough for a proper meal. Get creative - you can swap the hot-smoked salmon for smoked mackerel or other types of smoked fish. Leave out potatoes if serving this as a side salad, and of course, leave out the nuts if catering for specific food sensitivities or allergies.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings
INGREDIENTS
250ml pre-cooked beetroot
1 handful of fresh dill
1 handful of hazelnuts
1 tbsp honey
1 little gem lettuce (or your favourite salad leaves)
1 tbsp wholegrain mustard
1 1/2 tbsp olive oil
1 orange
300g baby new potatoes
2 hot-smoked salmon fillets
METHOD
Prepare the potatoes. Boil some water and quarter the potatoes. Here you can choose to place in a saucepan, boil for 10-12 minutes until cooked through, then drain. Rinse under cold water to cool. Set aside.
Alternatively, you can steam the potatoes.Segment the orange; top and tail, then use a small knife to remove the peel and pith. Carefully remove the segments from the central membrane by cutting between each segment. Squeeze the juice from the remaining membrane into a large bowl. (Youtube this if you’re not sure how to segment the orange, or just peel and cut the orange however you like!)
Make the dressing: add the honey and mustard to the bowl of juice. Whisk in 1 1/2 tbsp olive oil, then lightly season with sea salt and black pepper.
Cut the lettuce into 6 wedges, remove the core and separate the leaves, or wash and drain whatever salad leaves you like. Pick the dill fronds from their stalks.
Make the salad; add the lettuce, potatoes, orange segments and half the dill to the bowl with the dressing. Lightly toss to combine.
Remove the skin from the salmon and flake the fish into big chunks. Roughly chop or crush the hazelnuts. Dice the beetroot.
Serve the salad scattered with the flaked salmon, beetroot, hazelnuts and remaining dill.
