FOR THE BEETROOT CURED SALMON 250g sea salt
250g light brown sugar
200g red beetroot, grated
1 tsp white pepper
30ml white wine vinegar
30ml lemon juice
1 tsp lemon zest
1 tsp orange zest
20g The Greengrocer’s dill, chopped
100g smoked salmon
SIMPLE STEPS
1.Mix all ingredients together in a large bowl. Add the salmon to the mixture ensuring it is evenly coated. Cover and place in the fridge for 30 to 48 hours
- When ready, slice the salmon and set aside.
FOR THE CRÈME FRAICHE SALAD
750g The Greengrocer’s baby potatoes
200g crème fraîche
100g mayonnaise
1 tsp lemon zest
1 The Greengrocer’s garlic clove, crushed
2 The Greengrocer’s red onions, finely diced
30g The Greengrocer’s chives, chopped
100g parmesan, grated
5 SPAR enjoy local eggs, boiled and halved
SIMPLE STEPS
- Boil the potatoes in their skin, with a pinch of salt, until tender. Leave to cool then slice each in half
- Combine the remaining ingredients in a bowl and season with salt and pepper
- To assemble, layer the cured salmon onto the potato salad
