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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!

Smoked salmon, beetroot & dill oil salad
Posted 06.02.14