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Hot-Smoked Salmon and Roast Beetroot Salad with Soured Cream and Dill Dressing
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If you don't want to roast your own beetroot, use ready-cooked roots (but not pickled beetroot), sautéing the halves or quarters in a little olive oil before serving. The flavour, though, won't be as intense or as sweet. Add boiled waxy potatoes to make the dish more substantial.
Serves: 4 as a starter
Typical values per serving:
This recipe was first published in February 2006.