Smoked Salmon Starter Recipe with Beetroot

Smoked salmon, beetroot and sorrel

Name: Smoked salmon, beetroot and sorrel
Total time: 1 h 30 min
Yield: Serves 4 as a starter
Ingredients: 150ml soured cream; 240g smoked salmon; a handful sorrel shredded (optional) or a handful of rocket dressed in lemon juice; 100ml red wine vinegar; 2 tbsp olive oil; 500g baby or small beetroots tops removed, large beetroots halved or quartered; 6 sprigs flat-leaf parsley; 2 sprigs (optional) chervil; 4 sprigs dill; 4 sprigs thyme; 2 bay leaves; 4 black peppercorns; 20g black garlic; a bunch dill; 150ml vegetable oil

Jackson Boxer

Published: April 12, 2019 at 3:42 PM

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Serves 4 as a starter

Easy

Total time: 1 hr and 30 mins

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Jackson Boxer serves this smart starter at his Hebrides-inspired Notting Hill restaurant, Orasay. Here's how to make it at home for your next dinner party

Gluten free

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Alternatives

Complete the dish

At Orasay, Jackson Boxer (chef-patron) buys whole sides of cold smoked salmon from the Secret Smokehouse in east London, portions them into two strips, belly and loin, then cuts into portions and slices – but good quality, pre-sliced smoked salmon will be perfect in its place.

*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

150ml soured cream
240g smoked salmon
a handful sorrel

shredded (optional) or a handful of rocket dressed in lemon juice

BABY BEETROOTS

100ml red wine vinegar
2 tbsp olive oil
500g baby or small beetroots

tops removed, large beetroots halved or quartered
6 sprigs flat-leaf parsley
2 sprigs (optional) chervil
4 sprigs dill
4 sprigs thyme
2 bay leaves
4 black peppercorns
20g black garlic

DILL OIL

a bunch dill
150ml vegetable oil

Nutrition: per serving

kcal445
fat31.1g
saturates8.3g
carbs14g
sugars12.4g
fibre3.9g
protein25.4g
salt4.1g

Method

step 1

To make the beets, put the red wine vinegar, olive oil, 1 tsp of salt and 300ml of water into a pan with the beetroots. Put the parsley, chervil, dill, thyme, bay leaves and peppercorns into a piece of clean muslin and tie to seal, then put into the pan. Bring to the boil and simmer gently for 1 hour 30 minutes or until tender. Remove the beetroots onto a plate, squeeze the muslin back into the pan, then tip the cooking liquid into a food processor or small blender with the black garlic and whizz until completely smooth. Tip back into the pan and simmer gently until reduced to a glaze. Remove the skins of the beets by using kitchen paper to gently rub away. Add the beets to the glaze and keep warm.
step 2

To make the dill oil, blanch the dill for 1 minute in boiling water then refresh in ice-cold water. Squeeze as much water as you can from the dill and put in a blender with a pinch of salt and the vegetable oil. Whizz for 5 minutes until the oil is green. Line a sieve with clean muslin above a bowl, then pour in the oil and leave to strain for 1 hour.
step 3

To serve, spoon a quenelle of soured cream onto each plate and use a tsp to make in indent in it, then fill this with dill oil. Spoon beetroots and their braising liquid onto the plate, with a portion of smoked salmon topped with sorrel or the dressed rocket, if you like.

Discover more of our best salmon recipes here...

Authors

Jackson Boxer

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