Smoked salmon, beetroot and orange salad with crème fraiche
Photo by Tamara West
Nadia Lim cooks a healthy and delicious dinner party that can be prepared in advance, making your night stress-free
This entree takes minimal effort to make; it is more an assembly of good quality ingredients and flavours that go well together, which is exactly what you want for a stress free dinner party.
|2||Beetroot, medium, peeled and cut into 1-2cm thick wedges|
|1 Tbsp||Runny honey|
|1 Tbsp||Olive oil|
|4 handfuls||Baby rocket|
|1 to drizzle||Extra virgin olive oil|
|300 g||Hot-smoked salmon fillets, torn into bite-sized pieces|
|1||Avocado, firm and ripe, sliced|
|2||Oranges, peeled and sliced|
|1 packet||Creme fraiche, to serve|
- Heat oven to 200degC. Line an oven tray with baking paper.
- Place beetroot wedges on prepared tray; drizzle with honey and olive oil and season to taste with salt and pepper. Roast until soft (when a skewer or fork goes through without resistance), 15-25 minutes.
- To serve, place a handful of rocket leaves on each diner’s plate and dress with lemon juice and extra-virgin olive oil. Top with beetroot, pieces of salmon, avocado and orange segments, and a dollop of creme fraiche. Grind black pepper over the top.