Beetroot, smoked salmon & walnut salad

Beetroot, smoked salmon & walnut salad

Turn your smoked salmon a beautiful shade of purple by preparing it several hours in advance.

By , 21 September 2015
Beetroot, smoked salmon & walnut salad
  • Ready in: 255 mins
  • Serves: 4
  • Price: £2.59 per serving
Nutritional Info
Each 245g serving contains
  • Fat high
    38.3g
    55%
  • Saturates high
    6.3g
    40%
  • Sugars low
    8.3g
    9%
  • Salt high
    2.4g
    40%
  • Energy 1955KJ 467KCAL
    23%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 798kJ/191kcal.
Ingredients
  • 2 x 140g packs Asda Smoked Scottish Salmon
  • 300g pack Asda Vacuum Packed Cooked Beetroot, sliced thickly and cut into small squares
  • 6 tbsp sunflower oil
  • 2 tbsp balsamic vinegar
  • 220g pack Asda Extra Special Baby Plum Tomatoes, halved
  • 50g walnuts, toasted and roughly chopped
  • Fresh dill, chopped, to serve
Method
  • Place the slices of smoked salmon on a large plate in a single layer. Top with one-third of the beetroot. Wrap tightly in cling film and put another plate on top. Chill in the fridge for 3-4 hours – or up to 24 hours.

  • When you are ready to serve, make a salad dressing by whisking together the oil and balsamic vinegar.

  • Unwrap the salmon and beetroot and arrange on serving plates. Spoon over the remaining beetroot, tomatoes and walnuts, and drizzle on the dressing. Top with chopped dill.