Hot Smoked Salmon with Walnuts and Beetroot

Charmaine Lu -

  • 500g Greek yoghurt
  • 2 cooked beetroots, chopped
  • 1 tbsp olive oil
  • 2 tsp maple syrup
  • 2 tsp crushed coriander seeds
  • ½ lemon, juice only
  • Handful of rocket leaves
  • 2 fillets of hot smoked salmon
  • 50g chopped walnuts
  • Crusty bread, to serve
  • Mix the yoghurt with some seasoning, then spoon into a double layer of muslin. Tie into a parcel and hang over a bowl to catch any liquid, leaving to drain for an hour.
  • Mix the olive oil, syrup, lemon juice and coriander seeds in a small bowl and season well. Stir into a bowl with the chopped beetroot. Spread the yoghurt over a serving platter, top with the beetroot, rocket leaves and flaked salmon. Season liberally with black pepper, scatter with walnuts and serve with crusty bread. Delicious!
1 hr
4 serving