Hot-smoked salmon, beetroot salad and Saint Agur blue cheese dressing recipe

Ingredients

• 480g mixed small beetroots, cooked, peeled and cut into small pieces
• ½ shallot, peeled and finely chopped
• 2 tsp balsamic vinegar (aged at least 8 years)
• 2 tbsp extra virgin olive oil
• 1 tbsp water
• 2 pinches sea salt
• 2 pinches black pepper, freshly ground
• 100g Saint Agur blue cheese, crumbled
• 100ml crème fraîche
• 1 pinch cayenne pepper
• 1 squeeze lemon juice
• 2 tbsp water
• 120g hot-smoked salmon
• ¼ bunch dill sprigs
• Peppery salad leaves such as watercress, rocket or mustard (optional)