Smoked salmon with spiced beet­root salad

Friday - - Society Living Leisure -

Prep time: 1 hour 15 mins Ingredients 200g smoked salmon, sliced For the beet­root salad: 1 lime, juiced 3 tsp clear honey 1/2 tsp smoked pa­prika 1/4 tsp ground cin­na­mon 1 fresh beet­root, very finely sliced 3 tbsp raisins, prefer­ably golden 3 tbsp (heaped) mint leaves, torn For the horse­rad­ish cream: 2 limes, juiced 1/2 tsp clear honey 4 tbsp horse­rad­ish sauce 150ml dou­ble cream pinch chilli pow­der, or more to taste hand­ful flat-leaf pars­ley, chopped Method 1. For beet­root salad, first make the dress­ing. Whisk to­gether lime juice and honey in a small bowl, then mix in smoked pa­prika, cin­na­mon and a pinch of salt. In a sep­a­rate bowl, mix to­gether beet­root, raisins and mint leaves and pour dress­ing over them. Chill for an hour. Taste and add more sea­son­ing if nec­es­sary. To make horse­rad­ish cream, whisk to­gether lime juice, honey and horse­rad­ish sauce in a small bowl. In a sep­a­rate bowl, whisk dou­ble cream un­til soft peaks form when the whisk is re­moved from the bowl. Stir horse­rad­ish and lime mix­ture into the whisked cream. Add chilli pow­der and salt to taste, and sprin­kle pars­ley over. Ar­range salmon slices on plates, and serve with the beet­root salad and a dol­lop of the horse­rad­ish cream.

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(serves 4-6 )

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