Name: Hot-Smoked Salmon, Beetroot Salad & Blue Cheese Dressing
Prep time: 40 min
Yield: 4
Ingredients: 480g/17½oz mixed small beetroots, cooked, peeled and cut into wedges; ½ shallot, peeled and finely chopped; 2 tsp balsamic vinegar; 2 tbsp extra virgin olive oil; 1 tbsp water; 2 pinches of sea salt; 2 pinches of freshly ground black pepper; For the blue cheese dressing; 100g/4oz Saint Agur blue cheese, crumbled; 100ml/4fl oz crème fraîche; A pinch of cayenne pepper; A squeeze of lemon juice; 2 tbsp water; To serve; 125g/4½oz hot-smoked salmon; ¼ bunch dill sprigs; Peppery salad leaves such as watercress, rocket or mustard (optional)

VMG Recipes