Hot Smoked Salmon and Beetroot Salad

Charmaine Lu -

  • 500g yoghurt
  • 2 beetroot, cooked and chopped
  • 1 tbsp olive oil
  • 2 tsp maple syrup
  • 2 tsp coriander seeds, crushed
  • ½ lemon, juice only
  • Handful of rocket leaves
  • 2 hot smoked salmon fillets
  • 50g chopped walnuts
  • Bread, to serve
  • Season the yoghurt and spoon into the middle of a double layer of muslin cloth. Bring the corners together and tie into a parcel, then hang over a bowl to catch the liquid. Drain for 1 hour or until the yoghurt becomes firm but easy to spread. Tip the cooked beetroot into a bowl.
  • Combine the maple syrup, olive oil, coriander and lemon juice in a small bowl. Season well, then stir into the beetroot. Spread the yoghurt labneh over a serving platter and top with the beetroot mixture, rocket and flaked salmon. Season with pepper and scatter with walnuts, then serve as a festive sharing salad.
10 mins
4 serving