Recipe: Hot hot hot smoked salmon salad


huge shout, but i’m going there. i have trackED down the best smoked salmon in the country and am excited to share IT with you. martin of newlyn fish company smokes these beauties at 120c in his back garden, and the hotter temperature imparts A HEADY savoury flavour. what’s more, the quality of the fish itself is second to none, taking the meaning of ‘melt in your mouth’ to the next level.

This product is so insanely good, that even simply served with buttered eggs, it would be a meal fit for a king. In these al fresco dining months, I just adore it in big sharing salads for the whole party to dive into.

Hot hot hot smoked salmon salad

Serves Four

INGREDIENTS

450-500g beetroot, peeled

4 tbsp evoo

DRESSING

2 garlic cloves

1 tbsp Dijon

1 tbsp honey

2 tbsp balsamic vinegar

4 tbsp evoo

TO ASSEMBLE

100g wild rocket, washed

2 eggs, medium boiled and quartered

200g hot smoked salmon

1 tbsp capers, finely chopped

2 tbsp micro rocket (or another herb finely chopped)

 

EQUIPMENT

Roasting dish, peeler, blender/stick blender, big mixing bowl, serving plate

 

METHOD

  1. Heat oven to 180C/160C fan/gas 5. Toss the beetroot with the olive oil and season very generously with salt and black pepper. When the oven is up to temperature, roast for 45 mins, giving it a little toss every so often. Set aside to cool
  2. Whizz the dressing ingredients up in a blender, taste and adjust the seasoning as desired
  3. Skin the salmon (see my IGTV video) and slice as thinly as possible. Set this aside and refrigerate if doing in advance
  4. Once the beetroot is cool, in a big bowl toss with the rocket and enough dressing for a lovely rich base but not too much so there is dressing everywhere. Don’t worry about the rocket going soggy in this case, it actually all comes together and the flavours just get better
  5. Pile this confidently onto a big serving plate. Add a layer of eggs and fold your beautiful salmon slices over the top. Scatter the chopped capers on top and finish with the micro rocket, or other chopped herb of your choice. Finish with a few cracks of fresh black pepper
  6. I usually serve some extra dressing in a cup at the table for guests to spoon on top if they fancy

COOK’S NOTES

  • Steps 1-4 can all be done the day beforehand
  • Beetroot can be a real pain, but bear with it as it’s so worth it. Wear gloves when peeling and roast it low and slow. Of course, if you don’t have time to roast your own, just buy pre-cooked beetroot, I won’t tell anyone!
  • Popping the salmon in freezer for 30 mins in advance of slicing helps keeps its shape

 

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