Smoked salmon with beetroot salad

Name: Smoked salmon with beetroot salad
Yield: 4
Ingredients: 1 Finely chopped green chili; 1 clove Finely chopped garlic; 1 tbsp Olive oil; 1 Large bundle of cut chives; 1-2 tsp Sugar, depending on how the vinegar is acidic; 200 g Smoked salmon in mini cubes, like from tail piece; 3/4 dl Light vinegar fx white balsamic vinegar; 600 g Beetroot; 8 tbsp Sour cream 9 or goat yogurt

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Smoked salmon with beetroot salad

1		Finely chopped green chili
1	clove	Finely chopped garlic
1	tbsp	Olive oil
1		Large bundle of cut chives
1-2	tsp	Sugar, depending on how the vinegar is acidic
200	g	Smoked salmon in mini cubes, like from tail piece
3/4	dl	Light vinegar fx white balsamic vinegar
600	g	Beetroot
8	tbsp	Sour cream 9 or goat yogurt

Instructions for Smoked salmon with beetroot salad

To prepare the Smoked salmon with beetroot salad recipe, please follow these instructions:

Turn on the oven of 200 gr. Bowl the beans in a refractory dish with lid. Pour 1 dl. Water by and lay on Behind the beetroot approx. 45 min. Or until they seem barely tender when you put a thin pointed knife in them. Let them cool off easily. Rub the skin off and cut the beans in 1 x 1 cm of tern. Bring them to a bowl and pour vinegar over them while they are still warm. Taste them with garlic, chili, sugar, olive oil and salt and pepper when fully chilled - possibly. next day. Distribute the beetroot on 4 plates shortly before serving, sprinkle with garlic and salmon and add 2 tablespoons of sour cream or googie on each serving.

Served with toast.

Smoked salmon with beetroot salad

Ingredients for Smoked salmon with beetroot salad

Instructions for Smoked salmon with beetroot salad

Recipe categories