Smoked Salmon & Beetroot Salad

Yield: 4

Author: Chef Celeste Pianezzola

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Smoked Salmon & Beetroot Salad

Prep time: 10 MinInactive time: 1 HourTotal time: 1 H & 10 M

This impressive dish is incredibly quick thanks to grocery store staples.

Ingredients

• 500g natural yoghurt
• seasonings such as lemon zest, dill, seaweed, chilli flakes, sesame seeds and of course salt & pepper
• 2 cooked beetroots, peeled and finely chopped
• 1 tbsp extra virgin olive oil
• 2 tsp maple syrup or honey
• 2 tsp coriander seeds, lightly crushed using a pestle and mortar
• ½ lemon, juiced
• large handful of rocket or lambs lettuce
• 2 hot smoked salmon fillets
• 50g walnuts, roughly chopped

Instructions

1. Combine the yoghurt with the seasoning of your choice, then spoon into the middle of a clean tea towel. Bring the corners up and tie them together into a parcel, then hang over a bowl to catch any liquid. Leave to drain for 1 hour. After this time, the yoghurt should be firm but spreadable. *Will keep chilled for up to 4 days.
2. Tip the beetroot into a bowl. 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. *Will keep chilled for up to a day.
3. Spread the yoghurt cheese (labneh) over a large serving platter or four smaller plates. Top with the beetroot mixture, then the rocket or lambs lettuce and flake over the salmon. Season with black pepper, and scatter over the walnuts.

Notes

You can use Greek-style yogurt. As it's already quite thick you might not drain off as much liquid as you would with plain yogurt.

Play with seasonings in your yogurt cheese (labneh) to personalize it and make it your own. You can use a little bit of anything suggested you have to hand, or simply season it with salt and pepper.