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BIG GLORY BAY HOT SMOKED KING SALMON WITH ROAST BEETROOT, BURRATA AND HORSERADISH DRESSING

Serves 4

INGREDIENTS

Roast beetroot
  • 6 each baby yellow and red beetroot, reserving any nice leaves
  • olive oil for cooking
  • sea salt and ground pepper
Horseradish dressing
  • ⅓ cup each crème fraîche and sour cream
  • 2 tablespoons horseradish sauce
  • 2 cloves garlic, crushed
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
To assemble
  • 4 x Big Glory Bay 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

Preheat the oven to 200°C.

Roast beetroot
  1. 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.

Dressing
  1. Stir all the ingredients together in a bowl and season with salt and pepper.
To assemble
  1. Spread the horseradish dressing over serving plates. Break the salmon into large pieces and arrange over the top. Halve or quarter the beetroot and nestle into the salmon. Pull the burrata apart over kitchen towels then add to the salad along with the watercress or rocket and any reserved beetroot leaves. Drizzle with a little olive oil then snip over a generous amount of chives, a sprinkle of salt and a grind of pepper.