Hot Smoked Salmon with Roast Beetroot, Burrata and Horseradish Dressing (gf)

A simple dish combining big, bold flavours. The earthiness of the beetroots and smokiness of the salmon make for a winning combo

ROAST BEETROOT

6 each baby yellow and red beetroot, reserving any nice leaves

olive oil for cooking sea salt and ground pepper

HORSERADISH DRESSING

⅓ cup crème fraîche

⅓ cup sour cream

2 tablespoons horseradish sauce

2 cloves garlic, crushed

1 teaspoon Dijon mustard 1 tablespoon lemon juice

TO ASSEMBLE

4 fillets hot smoked salmon (approx 180 grams each; I used Sanford Big Glory Bay)

1 ball fresh burrata or mozzarella in whey, well drained

2 handfuls fresh watercress or rocket

good olive oil for drizzling fresh chives for snipping

Preheat the oven to 200°C fan bake.

Place the beetroot on a large sheet of foil and toss with olive oil, salt and pepper. Pour in a little water then seal tightly. Roast until tender when pierced with a skewer, 40-60 minutes. Rub off the skins while still warm. Disposable gloves are highly recommended for doing this.

ROAST BEETROOT:

Stir all the ingredients together in a bowl and season with salt and pepper.

DRESSING:

Spread the horseradish dressing over serving plates. Break the salmon into large pieces and arrange over the top. Halve or quarter the beetroot and nestle into the salmon.

TO ASSEMBLE:

Pull the burrata apart over kitchen towels then add to the salad along with the watercress or rocket and any reserved beetroot leaves. Drizzle with a little olive oil then snip over a generous amount of chives, a sprinkle of salt and a grind of pepper.

DRESSING: TO SERVE:

Whisk the ingredients together and season generously.

Carefully transfer the salmon to a serving platter. Arrange the radicchio, rocket and oranges around or over the salmon and scatter over the hazelnuts. Drizzle over a little dressing.

SERVES 8-10 DEPENDING ON THE SIZE