There are times of year when a large, generous dish in the middle of the table feels like exactly the right thing to serve. This late summer salad is made for that kind of moment: a wide platter where colour, texture and flavour come together naturally, with a result that feels abundant but still very clean.
The roasted beetroot brings a soft, earthy sweetness, the fennel adds crunch and freshness, and the smoked salmon gives the dish a stronger presence, both in flavour and visually.
Fennel is a vegetable known for its many benefits, and it is often used in salads because it adds freshness, structure and a light aromatic note without making the dish feel heavy. It also pairs especially well with smoked fish, particularly when there are sweeter or richer elements alongside it.
Here's how to make it.
Ingredients
- 300 g Smokin' Brothers smoked salmon (belly cut)
- 600 g roasted beetroot
- 1 large fennel bulb
- 100 g watercress
- 2 tbsp capers
- 1 lemon
For the dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Salt, as needed
- Black pepper, as needed
Method
- Slice the fennel into thin strips and cut the roasted beetroot into cubes. Arrange them on a large serving platter.
- Make the dressing by mixing the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt and black pepper in a small bowl. Whisk until smooth and well combined.
- Spoon the dressing evenly over the platter, then add the watercress and place generous slices of smoked salmon across the top.
- Finish with the capers, a little lemon zest, and, if you like, a few pink peppercorns for decoration.
A small tip
To make the dish even more enjoyable, take the beetroot out of the fridge a few minutes before assembling the salad. When it is less cold, the flavours come through more clearly and the contrast with the smoked salmon feels more balanced.
Discover our range of smoked products here.