How To Make Hot Smoked Salmon & Beetroot Platter
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Serves:
Ingredients
- 4 hot smoked salmon fillets
- 4 medium beetroots, peeled and sliced
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- 1 tablespoon of lemon juice
- 1 cup of baby arugula
- 1/4 cup of crumbled goat cheese
Instructions
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Preheat the oven to 400°F (200°C).
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Place the sliced beetroots on a baking sheet and drizzle with olive oil. Season with salt and pepper.
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Roast the beetroots in the oven for 30-40 minutes, or until tender.
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Meanwhile, season the hot smoked salmon fillets with salt, pepper, and lemon juice.
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Heat a non-stick skillet over medium heat and cook the salmon fillets for 3-4 minutes on each side, or until heated through.
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Arrange the roasted beetroots and hot smoked salmon fillets on a platter.
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Scatter baby arugula and crumbled goat cheese over the top.
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Serve the hot smoked salmon & beetroot platter with your favorite bread or crackers.
Nutrition
- Calories : 250kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 45mg
- Sodium : 290mg
- Total Carbohydrates : 15g
- Dietary Fiber : 3g
- Sugar : 10g
- Protein : 21g
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