By Jane Curran
This delicious smoked salmon starter recipe is so quick and easy to make that you won't have to spend hours in the kitchen once your guests arrive. Deep frying the capers gives them an extra hit of intensity and adds texture, too. And then having the side of beetroot makes this gorgeous simple starter come alive with colour to make it look as delicious as it tastes. You can serve this up sharing style salmon recipe on a big board for informal dining or plate up everyone's individually if you prefer a classic style. Try and get the best quality smoked salmon you can get your hands on. It's the real hero of this dinner party recipe and its flavour will be the first thing you taste so making it that little bit extra special will really pay off.
HOW TO MAKE SMOKED SALMON WITH BEETROOT AND DEEP FRIED CAPERS
Put the beetroot into a sauté pan with the extra virgin olive oil and toss through for a few minutes. Put into a bowl and stir in the balsamic glaze and some seasoning.
Heat the olive oil in a small pan - around 2.5cm deep - and deep-fry the capers until crisp. Remove with a slotted spoon and drain on kitchen paper. Divide the smoked salmon between 6 plates, scatter over the capers and serve with the beetroot on the rocket.
- 400g raw beetroot, peeled then coarsely grated
- 1tbsp extra virgin olive oil
- 1tbsp balsamic glaze
- olive oil, for frying
- 4tbsp capers, drained, rinsed then dried on kitchen towel
- 300g smoked salmon
- large handful rocket
Top Tip for making Smoked Salmon With Beetroot And Deep-Fried Capers
you can get ahead by preparing the ingredients the day before, then assembling to serve.
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