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Smoked salmon and beetroot carpaccio

Name: Smoked salmon and beetroot carpaccio
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 100g round or curly lettuce leaves, ripped into bite-size pieces; 300g cooked beetroot, thinly sliced; 125g smoked salmon, cut into ribbons; 2 medium shallots, thinly sliced; 100g caperberries; 1 punnet salad cress, snipped; 1½ tbsp runny honey; 1 tbsp wholegrain mustard; 1 tbsp cider vinegar; 1 tbsp sunflower oil

Easy
August 2008

Easy
August 2008

Test kitchen approved

Serves 4
Hands on time 15 mins

This tasty recipe is low in calories, fat and saturated fat, and makes good use of cooked beetroot.

Dairy-free recipes

Nutrition: per serving

Calories: 140kcals
Fat: 5.1g (0.6g saturated)
Protein: 11g
Carbohydrates: 14.2g (11.5g sugars)
Salt: 3.8g

Nutrition: per serving

Calories: 140kcals
Fat: 5.1g (0.6g saturated)
Protein: 11g
Carbohydrates: 14.2g (11.5g sugars)
Salt: 3.8g

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Ingredients

100g round or curly lettuce leaves, ripped into bite-size pieces
300g cooked beetroot, thinly sliced
125g smoked salmon, cut into ribbons
2 medium shallots, thinly sliced
100g caperberries
1 punnet salad cress, snipped
1½ tbsp runny honey
1 tbsp wholegrain mustard
1 tbsp cider vinegar
1 tbsp sunflower oil

Method

Divide the lettuce and beetroot between plates. Top with the salmon, shallots, caperberries and cress.
Make the dressing. Put the honey, mustard, vinegar, oil and 2 tablespoons water in a clean jam jar, put the lid on and shake together. Season to taste. Pour the dressing over the salad and serve immediately.