HOT SMOKED SALMON & BEETROOT PLATTER
Serve this smoked salmon dish as a starter on a special occasion such as at Christmas. With beetroot, rocket and walnuts, it’s full of colour and texture
500g natural yogurt
2 cooked beetroots, peeled and finely chopped
1tbsp extra virgin olive oil
2tsp maple syrup or honey
2tsp coriander seeds, lightly crushed using a pestle and mortar
½ lemon, juiced
Large handful of rocket
2 hot smoked salmon fillets
50g walnuts, roughly chopped Crusty bread, to serve
1 Combine the yogurt with some seasoning, then spoon into the middle of a double layer of muslin. Bring the corners up and tie together into a parcel, then hang over a bowl to catch any liquid. Leave to drain for one hour. After this time, the yogurt should be firm but spreadable. Tip the beetroot into a bowl.
2 Mix together the olive oil, maple syrup or honey, coriander seeds and lemon juice in a small bowl. Season, then stir this into the bowl with the beetroot. It’ll keep chilled for up to a day. Spread the yogurt cheese (labneh) over a large serving platter or four smaller plates. Top with the beetroot mixture, then the rocket and flake over the salmon. Season with black pepper, scatter over the walnuts and serve with crusty bread, if you like.