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Smoked Food Recipes

Beetroot, Fennel and Orange Salad for Smoked Salmon

Caroline Workman

Serves 4 (starter) 

 

1 head of fennel trimmed of stalks, tough outer skin and base.

2 medium beetroot 

2 medium oranges

1/2 red onion, finely diced

fennel seeds – a pinch or two

Olive oil  – 3 dessert spoons & vinegar – 1 dessert spoon 

 

Method 

Peel the beetroot and steam for 8–10 mins – this will take the hard edge off the beetroot but maintain a decent ‘al dente’ crunch – slice very finely with a mandolin if you have one, or by hand.

Cut the fennel in half – top to bottom – and again slice finely using a mandolin or by hand. Blanche with boiling water and drain almost immediately. Pat dry with a tea towel.

Combine the fennel and beetroot in a salad bowl, drizzle with a olive oil and a mild vinegar (white balsamic, white wine vinegar) and season with the fennel seeds and red onion.You can add salt and pepper but go easy if you are eating this with smoked salmon.

Peel the orange with a knife to remove any pith, and slice finely by hand  Add any extra juice to the salad bowl.

It’s best to add the orange very last minute or it will break up and dissolve (unattractively!) into your salad.

Serve with the finest smoked salmon – 80–100g per person

 

 

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Belvelly, Great Island
Cobh, Co Cork
P24 AW29, Ireland

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