Smoked halibut, beetroot and clementine salad
- January 2007
- Serves 4
- Takes 30 minutes to make, about 50 minutes in the oven, plus cooling
Your guests will love this beautiful winter salad recipe made with fresh fish, beetroot and clementines.
- 18.2g (2.6g saturated)
- 19.4g (18.3g sugars)
- 4 medium (about 150g each) beetroot
- 2 tbsp light olive oil
- 6 clementines
- 4-5 tbsp extra-virgin olive oil, to taste
- 300g sliced smoked halibut or smoked salmon, cut into big pieces
- Handful fresh mint leaves, shredded, to garnish
- Preheat the oven to 200°C/ fan180°C/gas 6. Scrub the beetroot, rub with the oil and season with salt. Wrap each 1 in foil and pop into a roasting tray, along with about 300ml water. Roast for 50 minutes or until tender when pierced through with a skewer. Cool in the foil then rub the skins off with rubber-gloved fingers. Slice and put into a large bowl.
- Cut the top and bottom off each clementine and, working from top to bottom, remove the skin and pith. Hold the clementines over the beetroot and cut out segments, working between the membranes so the segments fall into the bowl. Squeeze the juice from the leftover membrane into another bowl, discarding any pips. Combine the juice with the extra-virgin oil. Season.
- Gently toss the beetroot and clementines together. Layer the salad onto each plate, alternating slices of beetroot, clementine and fish. Drizzle with the dressing and garnish with the mint leaves to serve.
This is inspired by a recipe from Suzanne Goin, whose Sunday Suppers At Luques is a must if you love winter salads. Perfect with any cured fish.
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