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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:
Energy |
1677.784kJ 401.0kcal |
---|---|
Fat | 27.7g |
Saturated Fat | 9.9g |
Sugars | 11.6g |
Salt | 1.3g |
This recipe was first published in Wed Feb 01 00:00:00 GMT 2006.
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