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Victoria Haneveer

Smoked Salmon and Beetroot Salad with Sour Cream and Dill Dressing

This recipe sounds impressive and looks at tastes great, and your dinner guests will love the flavors. It's deceptively straightforward to prepare though and you will agree the finished appetizer tastes truly delicious.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Appetizer
Ingredients Method Notes

Ingredients
 

  • 11 ounces (320g) smoked salmon
  • 1 pound (500g) diced cooked beets (beetroot)
  • 8 cooked baby potatoes
  • 3½ ounces (100g) baby spinach
  • 3½ ounces (100g) mixed salad leaves
  • Lemon juice, to taste
  • Salt and black pepper, to taste
For the Dressing:
  • 2 tablespoons milk
  • 1 tablespoon white wine vinegar
  • 5¼ ounces (150ml) sour cream
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh dill weed

Method
 

  1. Mix all of the ingredients for the dressing in a bowl and refrigerate until needed.
  2. Break the smoked salmon into large flakes taking care not to make them too small.
  3. Toss the salad leaves together and season.
  4. Place the salad on to plates, add the new potatoes, salmon and beetroot and drizzle with dressing.

Notes

  • It's best to put this smoked salmon appetizer together just before serving for maximum freshness rather than trying to make it ahead, although you can prepare the dressing ahead and just give it a good shake before using in case it's separated a little.