Hot smoked salmon, beetroot and lentil salad
Full of protein, healthy fats and vegetables, this hot smoked salmon and beetroot salad is a brilliant mid-week meal.
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Hot smoked salmon, beetroot and lentil salad
Fresh, healthy and delicious, this smoked salmon recipe is a must-make this week.
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Serves: 2
Ingredients
- 300g raw beetroot (or 330g ready-cooked beetroot)
- 3 tbsp olive oil
- salt and pepper
- 1 tbsp red or white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp runny honey
- ½ tsp salt
- 250g cooked Puy lentils
- 2 spring onions (thinly sliced)
- 40g watercress
- 180g hot smoked salmon (flaked)
- 3 tbsp Greek-style natural yoghurt
- 1 tbsp hot horseradish sauce
- 1 tbsp dill (chopped)
Method
Step 1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Trim and peel the beetroot and then cut into slim wedges. Toss with 1 tbsp of the olive oil, season and spread over a baking tray. Roast for 30-40 minutes, turning twice during cooking, until tender and a little caramelised.
Step 2
In a mixing bowl, whisk together the remaining 2 tbsp of oil with the vinegar, mustard, honey and salt. While they’re still hot, add the roasted beetroot to the vinaigrette and toss together; set aside to cool. (If using ready-cooked beetroot, just add to the dressing at room temperature.)
Step 3
In a bowl, mix all the ingredients for the horseradish dressing (3 tbsp Greek-style natural yoghurt, 1 tbsp hot horseradish sauce, 1 tbsp chopped dill) with salt and pepper.
Step 4
When the beetroot wedges are at room temperature, toss with the lentils, spring onions, watercress and flaked fish. Divide between 2 plates and serve with the dressing.
Recipes and images from Pulse by Eleanor Maidment, published by Ryland Peters & Small (£20). Photography by Mowie Kay © Ryland Peters & Small