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    Salmon with Beetroot and Horseradish

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    Salmon with Beetroot and Horseradish

    • Total time: Ready in 5 minutes 5 minutes

    Serves: 2

    Ingredients

    • 200g pack Waitrose Poached Scottish Salmon Darnes (or 2 x 100g salmon fillets, poached and cold)
    • Black pepper
    • ½ x 15g pack dill
    • 5 tbsp half fat crème fraîche
    • ½ tsp hot horseradish sauce
    • ½ x 250g pack baby beetroot.
    • Mixed salad leaves
    • Cold cooked new potatoes
    • Chopped flat-leaf parsley

    Method

    1. Divide a 200g pack Waitrose Poached Scottish Salmon Darnes (or 2 x 100g salmon fillets, poached and cold) between 2 plates.
    2. Finely chop ½ x 15g pack dill and stir into 5 tbsp half fat crème fraîche, with ½ tsp hot horseradish sauce. Dice ½ x 250g pack baby beetroot.
    3. Spoon the crème fraîche over the salmon, sprinkle with chopped dill, season with freshly ground black pepper, and serve with mixed salad leaves, the diced baby beetroot and cold cooked new potatoes, mixed with chopped flat-leaf parsley.

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