Nutritionist Lucy Hyland

Smoked salmon, beetroot, potato and cress salad recipe

October 20, 2010
Posted by Lucy

Wednesday 20th October

Check out my blog today on localmarkets.ie website. After going to their launch on Monday night I was very impressed by this tasty smoked salmon!

I've adapted this recipe from Tigerlily.. its delicious!

Smoked salmon, beetroot, potato and cress salad recipe

1 packet of 400g old Millbank organic smoked salmon, cut into strips
350g whole beetroot
1 lemon, rind grated, juice squeezed
150ml virgin olive oil
200g baby Rosevale potatoes or other small waxy, salad potato, unpeeled
2 tbsp chives, chopped
2 tbsp fresh tarragon leaves, chopped
1 tsp Dijon mustard
bunch of mustard cress or watercress, trimmed and chopped

Do not peel the beetroot. Roast it in a preheated 180°C oven for 30 minutes or until tender. Remove it from the oven, peel it and dice it into 1.5cm cubes. Toss with the grated lemon rind and 2 tablespoons of the olive oil.

Cook the potatoes in boiling salted water for 12 minutes or until cooked through. Remove from the heat, drain them in a colander and run cold water over them to cool. When cool, cut the potatoes into quarters and toss them with half the chopped chives and tarragon.

Make a dressing by combining the lemon juice, Dijon mustard and olive oil, then add the remainder of the chopped herbs. Toss the beetroot, potatoes, cress and dressing together. Place in bowl and place the strips of smoked salmon on top.

To find out how a nutrition consultation can assist you, contact me on lucy@foodforliving.ie

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