Hot-smoked salmon, beetroot salad and Saint Agur blue cheese dressing

Serves: 4   
Difficulty: Easy 

Two Michelin-starred chef Raymond Blanc has teamed up with Saint Agur to create this flavoursome starter, ideal for kicking off your Christmas meal.

Raymond Blanc’s recipe for hot-smoked salmon, beetroot salad and Saint Agur blue cheese dressing is a real crowd pleaser. Combining 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. While it may rich, it is also light enough to kick off Christmas lunch in style. And it couldn’t be simpler to make, meaning less time in the kitchen and more time for opening your pressies! 

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) 

Directions

For the beetroot salad    

1 In a large bowl, mix the cooked, peeled beetroots with the remaining beetroot salad ingredients. Taste and adjust the seasoning if necessary.

For the Saint Agur blue cheese dressing 

1In a medium bowl, whisk all the dressing ingredients together until evenly combined. Taste and adjust the seasoning if necessary.

To serve   

1Divide the beetroot salad amongst four individual bowls or plates.

2Break the salmon into generous flakes and scatter over each salad.

3Spoon the Saint Agur dressing over and around the salads and garnish with dill. You can also add the peppery salad leaves to finish.

Image © Chris Terry