Beetroot Cahoot Salmon by Ruth Hansom


4 x 120g Salmon Fillets

160g Beetroot Cahoot

1x Red beetroot

1x Golden beetroot

1x clove garlic

1x sprig thyme

1/2 fennel

1 orange

20ml rapeseed oil

4g maldon salt


Wrap beetroots in foil with the garlic, thyme, salt and rapeseed

Place in an oven preheated to 180c and bale until soft (around 40mins)

Allow to cool slightly but while still warm rub skin off beetroots

Cut into wedges

Spread Beetroot Cahoot onto the salmon and bake for around 10-12 mins.

Meanwhile shave the fennel and segment the orange

Plate and ENJOY!

To serve; cous cous, new potatoes or rye bread work great!

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