Beetroot Relish with Smoked Salmon and Spicy Dip recipe
ingredients
300 g beetroot, chopped
3 spring onions, chopped
7 cm piece cucumber, chopped
2 tomatoes, chopped
2 tbsp fresh coriander, chopped
salt and freshly ground black pepper
1 x 125 g carton natural yogurt
100 g creme fraiche
2 tsp chilli powder
2 tsp cumin
1 tbsp lemon juice
125 g smoked salmon
3 spring onions, chopped
7 cm piece cucumber, chopped
2 tomatoes, chopped
2 tbsp fresh coriander, chopped
salt and freshly ground black pepper
1 x 125 g carton natural yogurt
100 g creme fraiche
2 tsp chilli powder
2 tsp cumin
1 tbsp lemon juice
125 g smoked salmon
method
1. Mix all the relish ingredients together in a bowl. Chill.
2. Mix the sauce ingredients together and chill.
3. To serve, pile the relish onto a plate and top with slices of smoked salmon.
4. Serve the spicy sauce separately.
2. Mix the sauce ingredients together and chill.
3. To serve, pile the relish onto a plate and top with slices of smoked salmon.
4. Serve the spicy sauce separately.
serving amount
serves: 4
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more information
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