Salmon and beetroot wasabi stacks

Salmon and beetroot wasabi stacks

By
From
Heart Disease
Serves
1

This is a rather odd but incredible (and stunning looking) combination that is fantastic as a summer evening dish, because it is served cold. You could also have it as a starter.

Ingredients

Quantity Ingredient
2 small cooked beetroot, finely chopped, (not in vinegar)
1 tablespoon mayonnaise
2 teaspoons wasabi
4 slices smoked salmon, cut into small pieces
1/2 lemon, juiced
freshly ground black pepper
handful rocket leaves

Method

  1. Mix the beetroot, mayonnaise and wasabi in a small bowl.
  2. In a separate bowl, mix the salmon, lemon juice and black pepper.
  3. To assemble, place a ring mould in the centre of a plate. Put the beetroot mix in first and push it down well so it is pressed into the shape of the mould. Top with a layer of the salmon, again pushing down well so the salmon takes the shape of the mould. Or you could make more, thinner layers, if you want.
  4. Carefully lift off the ring mould and top the stack with a few rocket leaves.

Note

  • Good source of nitrates, omega 3 fatty acids and flavonoids.
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