FOOD & DRINK

Warm salmon & beetroot salad

INGREDIENTS

2 tsp red wine vinegar 1 tsp clear honey 1 small echalion shallot, thinly sliced into rings 250g pack ready-cooked puy lentils 200g cooked beetroot, from a pouch, sliced into rounds 1 tsp olive oil ½ of a 90g pack wild rocket 2 Waitrose Scottish Poached Salmon Fillets, skin removed and flesh flaked 2 tsp hot horseradish sauce 2 tbsp soured cream ¼ of a 20g pack dill, finely chopped

METHOD

1. In a bowl, mix the vinegar and honey with a pinch of salt. Stir in the shallot; set aside for 10 minutes to quick-pickle. 2. Meanwhile, heat the lentils according to pack instructions, then toss with the beetroot and oil in a serving bowl; season. Add the rocket leaves and flaked salmon.

3. Using a fork, lift the shallot from the pickling liquor and scatter over the salmon. Stir the horseradish, soured cream and dill into the pickling liquor. Season and serve at once, with the soured cream mixture on the side for spooning over.

COOK’S TIP

Quick-pickling is a way great way to mellow the flavour of raw shallots and gives this salad a tangy boost. You could also use this method to quick-pickle finely sliced cucumber or radishes.

Preparation time: 15 minutes Cooking time: 5 minutes