Hot smoked salmon with beetroot and orange
28 April 2009
Hot smoked salmon with beetroot and orange
Prep time: 10mins
Cook time: 1hour
Serves: 4
Ingredients: 4 raw red beetroot(150g each), 4oranges, 4tbsp rapeseed oil, 125g lamb’s lettuce, 300g skinless hot smoked salmon fillets flaked into large pieces, 1spring onion trimmed thinly sliced
Method: Set oven 160*C/GM3. Wrap each beetroot in foil and roast 1houruntil beetroot feels soft when squeezed. Cool then peel, slice into 12equal wedges. Cut top and bottom of each orange, working from top to bottom, remove skin and white pith, cut out segments. Squeeze juice from leftovers into a bowl and whisk with oil, season. Gently mix beetroot wedges, orange segments together, combine with lettuce in four bowls. Top with chunks of smoked salmon. Drizzle over dressing and garnish with spring onion.
Adapted from The National Cookbook by Oliver Peyton. Published by The National Gallery Company Ltd.
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