Before you go all "oh, I hate lettuce" on me, you can play around with the ingredients. Use chicory leaves or smoked trout,even smoked eel if you can get your hands on it. Why not some walnuts instead of the toasted pine nuts if that's what you prefer. This recipe is a guide, not the law, so mix and match to suit your tastes. Oh, and tell me all about it.
Baby Beetroot and Hot Smoked Salmon Salad
8 Little Gem lettuce leaves
4 Haywards Baby Beetroot
100g Hot Smoked Salmon, flaked
100g Feta
2 tbsp Crème Fraiche
2 tbsp Pine Nuts, toasted
8 spears of Asparagus, roasted or pan fried
8 spears of Asparagus, roasted or pan fried
Arrange the lettuce on a serving platter.
Drain and pat dry the baby beetroot. Cut into thin slices and divide between the lettuce leaves. Top with the hot smoked salmon.
Crumble the feta into a food processor fitted with a knife blade. Pulse for 10 seconds, add the crème fraiche and pulse again.
Dollop the whipped feta liberally onto the salmon, scatter the pine nuts over the feta and place an asparagus spear on top.
Serve immediately.
Serve immediately.
I like your way of thinking Aoife, but I have an unreasonable dislike of Feta, so I would mix the crime frat he with some horseradish for an alternative
ReplyDeleteNo feta? Ah sure, go on then... horseradish would be perfect with the salmon anyway
DeleteCreme Fraiche even !
DeleteI love pickled beetroot too! Seems to be very uncool to admit it though....
ReplyDeleteooh i totally agree, love anything beetroot and anything pickled actually. This looks amazing.
ReplyDeleteLooks delicious, I'll have to try it!
ReplyDelete