Beetroot Cured Salmon Salad with Orange, Radicchio & Pomegranate Jewels
Ingredients
400gm Beetroot & Gin Cured Salmon (See our Recipe)
1-2 Radicchio
2 Oranges
1 Bunch of Radishes
2 Cups Snow Pea Tendrils
1 Cup Watercress Leaves
100gm Persian Fetta
1 Pomegranate
Fresh Dill Fronds
Olive Oil
Cracked Black Pepper
Method
Thoroughly wash the radicchio, watercress and snow pea tendrils, drain well.
Remove the skin from the oranges with a small sharp knife, slice into thin rounds. Wash and slice the radishes into thin rounds. Cut the pomegranate into halves, then quarters and spoon out the red seeds, being careful not add any pith to the seeds.
To slice the beetroot & Gin cured salmon, place on a cutting board and using a long sharp knife cut the salmon thinly on an angle.
This salad may be served individually or on a large platter, to assemble, layer the radicchio leaves, watercress and snow pea tendrils onto a platter. Layer with the orange slices and half of the sliced radish. Add the sliced salmon, gently folding it over the leaves, add the rest of the radish slices.
Sprinkle over the pomegranate jewels, crumble over the Persian feta, garnish with a little cracked black pepper and finish with a drizzle of olive oil.
Cook’s Tip
If radicchio, watercress or snow pea tendrils are not available substitute with mixed lettuce leaves, baby spinach or rocket.