Annie Bell's Salmon Salad with Jellied Beetroot
Over a year ago
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Ingredients
- 100g sweet pickled beetroot such as Baxters
- 1 gelatine leaf (we used Supercook)
- 75ml pickling liquor from the jar of beetroot
- 4 x 130g-150g lightly smoked salmon fillets
- Black pepper
- Groundnut or vegetable oil
- 1 x 150ml tub sour cream
- 1 tsp dijon mustard
- 2 tsp finely chopped dill
- Selection of cress or micro leaves and sprouts
- Sliced avocado
Accompaniment
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Method
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1
Finely dice the beetroot and place in a bowl. Cut the gelatine into broad strips, place in a small bowl, cover with cold water and leave to soak for 5 minutes, then drain. Pour over 2 tbsp boiling water and stir to dissolve.
Gradually stir the beetroot pickling liquor into the gelatine solution, then pour this over the chopped beetroot, pressing it down below the liquid. Cover and chill for half a day or overnight.
Heat a large nonstick frying pan over a medium-low heat, and season the salmon fillets on both sides with black pepper. Add about 1 tsp oil to the pan and fry the skin side for 5-6 minutes until golden and you can see the flesh is cooked through by about half.
Turn and cook the other side for 2-3 minutes – the very centre of the fillet should be just cooked or opaque. You can serve these hot or cold. Alternatively, slice skinless fillets into smaller pieces, as in the picture, and fry for a couple of minutes each side.
To serve, blend the sour cream with the mustard and dill. Arrange the salmon on plates with the leaves and avocado slices. Spoon the sour cream dressing over and the jellied beetroot alongside.
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