by Raymond Blanc

This is a simple dish that combines different textures with big, bold flavours. The earthiness of the beetroots and smokiness of the salmon is elevated by the Saint Agur blue cheese dressing. Rich and delicious, this is a real crowd pleaser.

Recipe © Raymond Blanc / Photograph © Chris Terry

Prep Time 15 Minutes
Cook Time NA Minutes
Serves 4
Method
  1. For the beetroot salad

    In a large bowl, mix the cooked, peeled beetroots with the remaining beetroot salad ingredients.

    Taste and adjust the seasoning if necessary.

  2. For the Saint Agur blue cheese dressing

    In a medium bowl, whisk all the dressing ingredients together until evenly combined.

    Taste and adjust the seasoning if necessary.

  3. To serve

    Divide the beetroot salad amongst four individual bowls or plates.

    Break the salmon into generous flakes and scatter over each plate.

    Spoon the Saint Agur dressing over and around the salads and garnish with dill. You can also add the peppery salad leaves to finish.

INGREDIENTS

For the beetroot salad

480g mixed small beetroots, cooked, peeled and cut into small pieces

½ shallot, peeled and finely chopped

2 tsp balsamic vinegar (aged at least 8 years)

2 tbsp extra virgin olive oil

1 tbsp water

2 pinches sea salt

2 pinches black pepper, freshly ground

 

For the Saint Agur blue cheese dressing

100g Saint Agur blue cheese, crumbled

100ml crème fraîche

1 pinch cayenne pepper

1 squeeze lemon juice

2 tbsp water

 

To serve

120g hot-smoked salmon

¼ bunch dill sprigs

peppery salad leaves such as watercress, rocket or mustard (optional)

PRODUCT

View Method

Recipe Method

  1. For the beetroot salad

    In a large bowl, mix the cooked, peeled beetroots with the remaining beetroot salad ingredients.

    Taste and adjust the seasoning if necessary.

  2. For the Saint Agur blue cheese dressing

    In a medium bowl, whisk all the dressing ingredients together until evenly combined.

    Taste and adjust the seasoning if necessary.

  3. To serve

    Divide the beetroot salad amongst four individual bowls or plates.

    Break the salmon into generous flakes and scatter over each plate.

    Spoon the Saint Agur dressing over and around the salads and garnish with dill. You can also add the peppery salad leaves to finish.

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