Smoked Salmon, Beetroot and Red Onion Salad by Salar Smokehouse
We opened Salar Smokehouse as a small business in South Uist in about 1997, designing and building our own unique kilns.
We are fortunate to be located in one of the most beautiful and unspoilt locations in the world where community and culture are still prominent.
On a daily basis, we are surrounded by fantastic scenery, and an abundance of wildlife, including sea eagles, otters, and wild deer.
Our Flaky Smoked Salmon has won numerous awards since it was first produced on the premises and we aim to continue to build on our past successes.
Salar won the New Business Award at the Highlands & Islands Food & Drink in the 2017 awards. Our head smoker, Donald Maclachlan, won the Young Shining Star award and is now an ambassador for young people within the region’s food and drink industry.
At only 19 years old he is an exceptional member of the team and a brilliant ambassador for our business and the industry in general.
The Highlands & Islands Food & Drink Awards celebrate the best food and drink across the region. Award categories include New Product Award, Export Award and Business Growth Award. Entries for the awards close on June 15. Entries can be made online at www.hifoodanddrinkawards.com
For more information visit: www.salarsmokehouse.co.uk
Ingredients: Serves 2
325g Salar Smoked Salmon
4 medium beetroot, raw not pickled
4 tbsp. Scottish rapeseed oil
1 large red onion, sliced into rings
½ tsp caster sugar
½ tsp unsalted butter
½ tsp sea salt
1 tsp sherry vinegar
70g mixed salad leaves
4 tbsp creme fraiche
½ tbsp horseradish sauce
1 handful flat leafed
parsley
Method
1 Pre-heat the oven to 180°C/350°F.
2 Wrap the beetroot in foil and roast in the oven for 40 minutes. Once done, set aside to cool then peel and quarter.
3 Whilst beetroot roast, heat 2 tbsp of oil in a pan. Add the onion rings, butter, sugar, some of the salt and cook until the onions are soft and caramelised. Set aside to cool.
4 Assemble the salad leaves on a platter and spread the beetroot on top.
5 Mix the remaining oil, vinegar, salt and pepper and drizzle the leaves and beetroot.
6 Add pieces of the salmon and the onions. Mix the creme fraiche with the horseradish and spoon onto the platter
7 Dress with chopped parsley and enjoy!
In association with Taste Communications.
www.tastecommunications.co.uk
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