Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, salmon, potato and beetroot salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Served together with pickled cucumber and a creamy potato salad, this Scandi-inspired dish makes a wonderful, light summer supper. A quick and easy Salmon, Spicy Potatoes & Beetroot Raita recipe, from our authentic Indian cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto.
Salmon, Potato and Beetroot Salad is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Salmon, Potato and Beetroot Salad is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook salmon, potato and beetroot salad using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Salmon, Potato and Beetroot Salad:
- Make ready 2 smoked salmon filets
- Take 10 new baby potatoes
- Prepare 10 cherry tomatoes
- Make ready 20 grams chopped onion
- Get 1 beetroot
- Make ready 10 cucumber slices
- Make ready 1 bag crunchy and sweet salad leafs
- Make ready 50 grams peppers
- Get 1 tablespoon chopped chives
- Make ready 150 millilitres parsley sauce
- Get 50 grams grated cheese
- Take 25 millilitres sweet chilli
- Make ready 1 pinch salt
- Prepare 1 pinch pepper
- Prepare 1 pinch mixed herbs e.g. basil
- Get 15 millilitres sunflower oil
- Get Any other vegetables/fruit desired can be used
Try this Smoked Salmon, Potato Salad, Beets & Cottage Cheese, Rye Bread & Homemade Butter recipe by Chef Jamie Oliver. Tip the potatoes into a bowl and add the dill and a knob of your homemade butter. Salmon and potato salad is a bright and flavourful meal, packed with nutritious vegetables and delicious flakes of hot smoked salmon. It is so easy to make but gives such impressive results.
Instructions to make Salmon, Potato and Beetroot Salad:
- Glaze the salmon fillets in the herbs, pepper, salt and sweet chilli.
- Oil baking tray and put in the new baby potatoes on preheated oven of 190°C for 35 minutes.
- Cut the vegetables and mix them in a bowl. Grate the beetroot and mix in with rest of vegetables.
- After 20 minutes, turn the potatoes over and put the pre glazed salmon onto the baking tray and put into the oven.
- After 15 minutes and when golden, take out the potatoes and cut in half. Mix it into the salad.
- After next 25 minutes when the salmon is tender and soft, take it out the oven.
- Put the salad on serving dishes and place the salmon filet onto the salad.
- Pour prepared parsley sauce onto the salmon. Sprinkle it with cheese and top with chives.
The punchy mustard dressing has a hint of sweetness from the maple syrup and enhances the flavour of. Place potatoes in a medium pot. Pour in water to cover and add a few generous pinches of salt. Canned salmon is almost always wild, not farmed and reasonably priced compared to fresh wild salmon. It makes a handy pantry staple to have around.
So that’s going to wrap it up for this exceptional food salmon, potato and beetroot salad recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
