Smoked Salmon, Beetroot & Dill Salad
Peel and grate one beetroot and combine with 1tsp of hot horseradish, juice of half a lemon, 1 bunch of roughly chopped fresh dill and 3 dessert spoons of Scarlett & Mustard infused dill oil and season to taste.
Arrange some smoked salmon (we recommend Pinney’s of Orford) on 2 pretty plates and divide the beetroot between them. Decorate with some sprigs of dill and lemon, drizzle over a little more dill oil if required. Yum Yum!