Hot Smoked Salmon with Roast Beetroot & Burrata
6 each - baby yellow and red beetroot, reserving any nice leaves
olive oil for cooking
sea salt and ground pepper
⅓ cup each crème fraîche and sour cream
2 tablespoons horseradish sauce
2 cloves garlic, crushed
1 teaspoon dijon mustard
1 tablespoon lemon juice
4 x Sanford and Sons Manuka Hot Smoked King Salmon portions (approx. 180 grams each)
1 ball fresh burrata or mozzarella in whey, well drained
2 handfuls fresh watercress or rocket
good olive oil for drizzling
fresh chives for snipping
Place the beetroot on a large sheet of foil and toss with olive oil, salt and pepper. Pour in a little water then seal tightly. Roast until tender when pierced with a skewer, 40-60 minutes. Rub off the skins while still warm.
Disposable gloves are highly recommended for doing this.
Stir all the ingredients together in a bowl and season with salt and pepper.
1. Spread the horseradish dressing over serving plates, then break the salmon into large pieces and arrange over the top.
2. Halve or quarter the beetroot and nestle into the salmon.
3. Pull the burrata apart over kitchen towels then add to the salad along with the watercress or rocket and any reserved beetroot leaves.
4. Drizzle with a little olive oil then snip over a generous amount of chives, a sprinkle of salt and a grind of pepper.