Looking for last minute party ideas for Christmas? Typically served as a canapé, this easy fish dish reflects the festive colours of the season. The juice of the beetroot is used to provide a rich red-plum colour and natural sweetness. While sugar is normally added, the beetroot provides a better and healthier option. Perfect for this festive time of the year!
Ingredients
· 2 medium well-scrubbed whole beetroots, top and tail each
· 1 small packet of Smoked salmon (look for the variety without added sugar and additives)
Method
Once water starts to boil, add whole beetroots. If short of time, cut into quarters and cook until tender – whole beetroots may require around 40 mins. Check to see if they are tender and cooked, then remove the beetroot and allow it to cool.
Once cool enough to handle, peel the skins off and slice thinly. Put them aside into a glass sealed container. This can be stored up to a few days in refrigerator or until needed. Meanwhile when beetroot juice has cooled, add slices of salmon and allow the fish to marinate in the juice – this is best left overnight. Remove the salmon and drain well using absorbent paper and put aside onto a plate.
Serving suggestions
· 1 red onion finely sliced
· 1 long cucumber cut into rounds, bite sized and in even pieces
· 1 avocado finely sliced
· Approx. 5 teaspoons pre made aioli or pure sour cream
· 1 tablespoon of finely chopped dill
Serve it with fine slices of cooked beetroot, along with very fine slices of red onion, and sprigs of dill. The salmon can be presented as a rosette on top of cucumber slides. Add your favourite toppings – mine are fine slices of avocado, a dollop of pure sour cream or an aioli sauce that extra creamy taste.
