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Smoked Salmon with Beetroot & Fennel Salad

The perfect light lunch that is big on flavour!

Here is what you will need:

Ingredients: serves 4

4 Beetroot

2 smoked Salmon fillets, skin removed

1 Fennel bulb, peeled and sliced thinly

4 hard boiled eggs, roughly chopped

2 tablespoons fresh dill plus extra for garnish

2 handfuls of baby arugula/rocket leaves

4 tablespoons whole egg mayonnaise

1 sliced preserved lemon peel, diced

1 tablespoon caviar

2 tablespoons sunflower seeds

Salt and pepper to season

Extra virgin olive oil for dressing

Fresh lemon juice for dressing


Preheat the oven to 200c/400f. Place the beets on foil, drizzle with olive oil and season with salt. Wrap into parcels and place on a baking tray, bake in the oven for 30-40 minutes or until tender. Set aside to cool. When cool enough to handle, peel and cut in half.

Combine the fennel, eggs, dill, mayonnaise, lemon peel, salt & pepper. Place on the serving plates, on top of the fennel salad place the smoked salmon.

Mix the arugula/rocket leaves with the cut beets and dress with olive oil, mix until coated. Place next to the smoked salmon. Sprinkle over sunflower seeds, more dill and olive oil. Top caviar onto the salmon and serve with a squeeze of fresh lemon juice.


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