Salads · Finnish

Beetroot and Salmon Salad

Name: Beetroot and Salmon Salad
Cook time: 30 min
Total time: 30 min
Yield: 5 servings
Cuisine: Finnish
Ingredients: 0.5 jar pickled beetroots 700 g/470 g; 1 pkg cured or cold-smoked rainbow trout slices 150 g; 0.5 dl extra virgin olive oil; 1.5 tbsp pickled beetroot liquid; 1 tbsp finely chopped dill; 1 tsp honey; 1 tsp Dijon mustard; 0.25 tsp salt; 0.25 tsp black pepper; 1 bag iceberg lettuce 100 g; 0.5 cucumber 150 g; dill for garnish

Did you know that you can dye rainbow trout slices a delicious purple color with beetroot? Assemble a festive and spectacular salmon salad from simple ingredients!

Smarrig Kitchen6mo

Machine-translated, original language: Suomi.

Cook 30 minTotal 30 minInspired by k-ruoka.fi

Method

1
Spoon the pickled beetroot liquid onto a rimmed plate. Place the rainbow trout slices on top of the liquid.
2
Drizzle a little more pickled beetroot liquid on top. Cover the plate with plastic wrap and place in the refrigerator to marinate for 10 minutes.
3
Cut the drained beetroots into four to six wedges. Transfer to a bowl.
4
Mix the dressing ingredients well.
5
Pour the dressing over the beetroots and mix.
6
Shred the washed lettuce. Spread the lettuce on a large platter.
7
Slice the washed cucumber.
8
Add the cucumber slices, beetroot wedges, and trout slices on top of the lettuce. Garnish the salad with dill.