Fresh, healthy and delicious, this smoked salmon recipe is a must-make this week.
Full of protein, healthy fats and vegetables, this hot smoked salmon and beetroot salad is a brilliant mid-week meal.
Recipes and images from Pulse by Eleanor Maidment, published by Ryland Peters & Small (£20). Photography by Mowie Kay © Ryland Peters & Small
Preheat the oven to 200°C/fan 180°C/gas mark 6. Trim and peel the beetroot and then cut into slim wedges. Toss with 1 tbsp of the olive oil, season and spread over a baking tray. Roast for 30-40 minutes, turning twice during cooking, until tender and a little caramelised.
In a mixing bowl, whisk together the remaining 2 tbsp of oil with the vinegar, mustard, honey and salt. While they’re still hot, add the roasted beetroot to the vinaigrette and toss together; set aside to cool. (If using ready-cooked beetroot, just add to the dressing at room temperature.)
In a bowl, mix all the ingredients for the horseradish dressing (3 tbsp Greek-style natural yoghurt, 1 tbsp hot horseradish sauce, 1 tbsp chopped dill) with salt and pepper.
When the beetroot wedges are at room temperature, toss with the lentils, spring onions, watercress and flaked fish. Divide between 2 plates and serve with the dressing.
