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Smoked Salmon Ring & Beetroot

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Ingredients

Adjust Servings:
300g Smoked Salmon
1 tbsp, chopped Fresh Dill
1 tbsp Rocket, oak leaf, mustard greens or watercress or similar Lettuce
1, medium Cooked Beetroot
small handful Alfa Sprouts

Nutritional information

98g
Serving Size
150/625
kcal/kj
2.3g
Carbohydrates
2.1g
Sugars
7.6g
Fat
1.6g
Saturated Fat
0.5g
Fibre
17.6g
Protein
2.3g
Salt

Smoked Salmon Ring & Beetroot

Features:
  • Contains Fish
  • Diabetic Appropriate
  • Gluten Free
  • 30
  • Serves 4
  • Medium

Ingredients

Directions

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This starter looks more difficult than it is. It’s really just assembly.

Artisan Note: You don’t have to use beetroot or alfalfa sprouts. You could use whatever salad or vegetables you have available.

Steps

1
Done

Salmon

Wash and pick the most suitable lettuce leaves and set aside. Chop the smoked salmon and place in a bowl. Add the dill and mix well to distribute the dill fairly evenly. Pack the salmon into the ring or shape, not too tightly.

2
Done

Before Serving

Place the ring with the salmon on the place. Tap to remove the salmon, place your fingers on the salmon to hold it and remove the ring.

3
Done

Scrunch the lettuce in a loose ball in your hand and arrange the lettuce and drop it on top of the salmon. Arrange any lettuce leaves that have toppled over.

4
Done

Slice the beetroot and arrange on each plate. Add the Alfalfa sprouts.

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Quinoa & Red Onion Salad
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BBQ Salmon Kebab
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Quinoa & Red Onion Salad
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BBQ Salmon Kebab