Hot smoked salmon with beetroot & lentils

Name: Hot smoked salmon with beetroot & lentils
Ingredients: 3 medium red beetroot; 2 tbsp olive oil; 2 medium-sized golden or striped chioggia beetroot; 100g cooked puy lentils (it’s worth putting a few in the freezer next time you cook a batch); 3 tbsp extra virgin olive oil; 2 tbsp wine vinegar; 4 tbsp crème fraîche; ½ small shallot, finely diced; 200g hot smoked salmon; A bunch of dill and perhaps some micro herbs such as pink amaranth or rocket

boroughmarket.org.uk

A great make-ahead smoked salmon starter from Borough Market demo chef Jenny Chandler

View full recipe on boroughmarket.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.

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Ingredients

3 medium red beetroot
2 tbsp olive oil
2 medium-sized golden or striped chioggia beetroot
100g cooked puy lentils (it’s worth putting a few in the freezer next time you cook a batch)
3 tbsp extra virgin olive oil
2 tbsp wine vinegar
4 tbsp crème fraîche
½ small shallot, finely diced
200g hot smoked salmon
A bunch of dill and perhaps some micro herbs such as pink amaranth or rocket