Flaked Norwegian salmon with beetroot poached berries
This dish is a celebration of simple, seasonal ingredients coming together in the most beautiful way. Sweet whole baby beetroot, perfectly cooked Norwegian salmon and a bright berry dressing create a plate that feels fresh, vibrant and full of flavour. Inspired by my dear friend, and fellow salad lover, Karen Dudley, it’s one of those recipes that proves how a few thoughtful elements can create something truly special. The flaked salmon pairs wonderfully with the earthy beetroot and gently poached berries, while mint, feta and pine nuts add freshness and texture, making it one of my favourite ways to bring a pop of colour and elegance to the table.
FLAKED NORWEGIAN SALMON WITH BEETROOT POACHED BERRIES
Forage And Feast Norwegian Salmon Portions
Forage And Feast Whole Baby Beetroot
Forage And Feast Mediterranean Vinaigrette
Fresh mint
Feta
Mixed berries
Pine nuts
Red onion
Cook the salmon until done, then flake and finish with vinaigrette and chopped mint.
Poach the berries in the beetroot cooking liquid with aromatics, then set aside to cool.
Combine the berries with the beetroot, sliced red onion, mint and feta.
Plate beautifully and garnish with pine nuts and extra herbs if desired.
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Maison Blanche Droplet Platter (Available in 3 different sizes)
Price range: R249.00 through R449.00