Salmon Tartar, Roast Beetroot and Dill
How nice is the sunshine? I've been thinking about building a BBQ in the garden but no idea how to go about it, if anyone has any tips do let me know! But BBQ's aside I've been loving fresh, tasty salads at the moment and can't get enough of them. This one is super good because it's high in good oils that nourish the brain to give us that final push towards Spring - beetroot is also very detoxing (kicking the liver into action) so you're giving your body a little helping hand to spring clean!
It's super simple to make and I had it three days in a row because it was so delicious. It makes for a perfect light lunch with some buttered new potatoes or you could slather on some sourdough toast for an impressive open sandwich. I'm going to be making this for my mum for mothers day, she adores salmon and I think she's going to love this - it feels like I'm really treating her too. You'll need to roast the beetroot so either do that the night before or an hour in advance.
Ingredients
4 beetroot, washed
200g good quality salmon fillets, skinned and chopped finely
1 tbsp capers, rinsed and drained
1 small fresh onion or shallot, finely chopped
1 small bunch flat leaf parsley, finely chopped
Juice of 1 lemon
3 tbsp good quality rapeseed oil
1 small bunch fresh dill, torn
100g creme fraiche
salt & pepper
Instructions
First roast the beetroot, so heat oven to 200°c and place in a sheet of foil large enough to wrap beetroot in. Glug over 1 tbsp of the oil, season and fold foil over the beetroot to make sure there are no vents or gaps.
Roast for about 30-40 mins on a baking tray then once cooled, remove skins (they might lift off but if not use a peeler) and cut each beetroot into 6 slices (I halved and then thirded the halves)
Now in a bowl large enough mix the salmon, capers, onions/shallots, parsley, half of the lemon juice, the remaining 2 tbsp oil and a dash of seasoning.
In another bowl mix together the creme fráiche, 3/4 of the dill and the rest of the lemon juice.
Divide the salmon into two and then dollop half of the creme fráiche mix over each.
Arrange the beetroot around the creme fráiche and garnish with a small sprig of dill.
Delicious!