Warm salmon & beetroot salad

PREPARATION TIME 15 minutes COOKING TIME 5 minutes SERVES 4 INGREDIENTS

● 2 tsp red wine vinegar ● 1 tsp clear honey ● 1 small echalion shallot, thinly sliced into rings ● 250g pack ready-cooked puy lentils ● 200g ready-cooked beetroot, sliced into rounds

● 1 tsp olive oil ● 45g wild rocket ● 4 portions leftover cooked salmon or 2 Waitrose Scottish poached salmon fillets, skin removed and flaked ● 2 tsp hot horseradish sauce ● 2 tbsp soured cream ● 1 tsp fresh dill, finely chopped

METHOD

1 Mix the vinegar and honey with a pinch of salt. Stir in the shallot and set aside for 10 minutes.

2 Meanwhile, heat the lentils according to pack instructions, then toss with the beetroot and oil in a serving bowl and season. Add the rocket leaves and flaked salmon.

3 Using a fork, lift the shallot from the pickling liquor and scatter over the salmon. Stir the horseradish, soured cream and dill into the pickling liquor. Season and serve at once, with the soured cream mixture on the side for spooning over.