Name: Salmon and Beetroot Salad
Prep time: 20 min
Cook time: 30 min
Ingredients: 300 g red potatoes (we like King Edward); 300 g beetroot (washed and trimmed); 400 g smoked salmon (cut into strips); 1 small fennel (thinly sliced); 50 g toasted almond flakes; Extra virgin olive oil (to taste); Salt (to taste); Pepper (to taste)

Salmon and Beetroot Salad

Print Recipe

Prep Time 20

Cook Time 30

Servings: 4

Course: Main Course

Ingredients Method Notes

Ingredients

300 g red potatoes we like King Edward
300 g beetroot washed and trimmed
400 g smoked salmon cut into strips
1 small fennel thinly sliced
50 g toasted almond flakes
Extra virgin olive oil to taste
Salt to taste
Pepper to taste

Method

Put the potatoes in a pot and cover them with water. Season with some coarse salt and bring to a boil. Cook until tender.
In another pot, place beetroots and cover them with water. Cook for approx 30 minutes, until tender.
Drain and let them cool.
Peel the potatoes and slice them. Slice beetroots too.
Place all the ingredients in a mixing bowl, and season with extra virgin olive oil, salt and pepper.
Serve and enjoy.

Notes

Additional tips

You can replace red potatoes with sweet potatoes.
For more crunchiness, add 25g almond flakes, 10g toasted and chopped hazelnuts and 10g of chopped and toasted walnuts.
For a more intense flavour, add thinly sliced red onion.