- 200g fresh salmon
- 200g smoked salmon
- 2 blood oranges
- 2x 500g red beetroot
- 2x 500g golden beetroot
- 1/2 punnet pea shoots
- Mixed leaves
- White wine vinegar
- Vegetable oil
Duo of smoked and hot smoked salmon, beetroot infused with golden beetroot and blood orange dressing
Duo of smoked and hot smoked salmon, beetroot infused with golden beetroot and blood orange dressing
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Duo of smoked and hot smoked salmon, beetroot infused with golden beetroot and blood orange dressing recipe. Starter cooked by Jack Neild from The Villa in Lancashire Heat of North West Young Chef Competition 2013
Ingredients
Method
Firstly, drop the beetroot into a pan of boiling water and cook through.
Blitzing up the red beetroot, I will then layer it on top of the fresh and smoked salmon and leave to infuse and let the colour soak in overnight.
I will then hot smoke the fresh salmon and slice the cold smoked salmon ready for plating.
For the dressing, purée some of the golden beetroot with the white wine, bloo orange juice and some of the zest, in a mixing bowl slowly drizzle the oil until all incorporated.
Dressing the mixed leaves, neatly present into a plate or slate, layer the cold smoked salmon beside and the hot smoked on top, garnish with the remaining diced golden beetroot and pea shoots.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
