Warm smoked salmon with beetroot and horseradish salad

Recipe by Aaron Mulliss
Coldpressed Food 2019 © The Electric Eye Photography 13
Preparation Time
Preparation time:25 mins
Cooking Time
Cooking time:1 hour

4 salmon portions Skinned approx 100g                                                   
500ml smoked rapeseed oil
2 medium sized beetroot unpeeled                                                             
1 tablespoons rapeseed oil
1 onion, thinly sliced                                                                                               
1 tsp caraway seeds
40g creamed horseradish                                                                                 
Salt & freshly ground black pepper



 Stick the beetroot in a saucepan and cover with cold water. Bring to the boil and cook, uncovered, for 30-40 minutes or until the beetroot is tender, give it a little stab with a knife, if there is no resistance they are ready, Drain and set aside for 15 minutes or until cool enough to handle.

Once cool (wear some gloves for this bit) peel away the skin and discard, then grate the beetroot into a bowl.

 Heat the oil in a saucepan over a medium heat. Add onion and cook, stirring, for 4 minutes or until soft, add the caraway seeds and cook for a couple of minutes until fragrant. Add onion mixture and creamed Horseradish to the beetroot and give it a good mix around and season to taste with salt and pepper.

 To cook the salmon warm the smoked oil (in a pan that will allow the salmon to be submerged) to 45c place the salmon in and cook for 10 mins making sure the oil stays between 40-45 degrees.

Remove the salmon, drain off and season with salt and serve with some of the beetroot and a little drizzle of smoked oil.