Salmon & beets (beetroot for some of us), are as perfect together as tomatoes & salt. In this recipe, I’ve opted for ease using pickled beets which need little more than draining. As a big fan of (almost) any smoked food, hot smoked salmon is perfect to use as it’s already cooked. It is readily available but if you can’t locate any, use either cold smoked salmon or fresh salmon cooked. I boil the little potatoes then roasted them but simple boiled potatoes are also good. The dressing is horseradish & capers. No surprise there.
Lovonis Lark
recipes + wellness
smoked salmon, potato & beet salad
Servings: 2 people
- 12 oz (375g) baby potatoes
- 1 tablespoon (15ml) olive oil
- salt & freshly ground pepper
- 2 cups baby spinach leaves 2 good handfuls
- 2 small handfuls green beans, trimmed & blanched*
- 8 whole small pickled jarred beets, drained, halve the larger beets
- 8 oz (226g) hot smoked salmon, skin removed & discarded, salmon flaked
- 2 to 3 thin slices white onion, separated into rings
HORSERADISH CAPER DRESSING
- 1/4 cup (60ml) mayonnaise
- 2 to 3 tablespoons (30 - 45ml) lemon juice
- 2 tablespoons capers, drained & chopped
- 1 to 2 tablespoons creamed horseradish
- 1 garlic clove, minced
- pinch sugar
To make the dressing:
- Combine all the ingredients in a small bowl; add a little water if you prefer the dressing runnier.
To make the salad:
- Preheat oven to 425°F (210°C). Line a baking sheet with parchment paper.
- Place the potatoes in a saucepan of salted water & bring to a boil. Cook, uncovered, for 15 minutes or until just tender; drain. Toss potatoes, oil, salt & pepper on the baking sheet. Squash each potato until about 1/2-inch (1.25cm) thickness, using a potato masher or the back of a spoon. Roast for 35 minutes, turning once during cooking, or until potatoes are golden.
- Arrange the spinach, beans, potatoes, beets, salmon & onion in two bowls. Dollop with the dressing.
Notes
*To blanch the beans, add beans to a saucepan of boiling water. Cook, uncovered, for 30 seconds. Remove the beans with a slotted spoon to a bowl of cold water with ice. Let stand for 10 minutes before draining well & patting dry with paper towel.