Smoked salmon and roasted beetroot with dill-tahini sauce and seeded croutons

Name: Smoked salmon and roasted beetroot with dill-tahini sauce and seeded croutons
Total time: 1 h 30 min
Ingredients: 2 beetroots; 100g of smoked salmon; 1 handful of dill, finely chopped, with a few sprigs reserved for garnish; 1 tbsp of tahini; 250g of natural yoghurt; 1 garlic clove, grated; 1 tbsp of lemon juice; 1 egg white; 2 tbsp of olive oil; 2 slices of stale bread, cut into cubes; 50g of sesame seeds; 1 tbsp of nigella seeds; 2 tsp onion flakes; 2 tsp garlic powder; 2 tsp poppy seeds; 2 tsp flaky sea salt

by GBC Kitchen

Item 1 of 1

Starter
easy
2
1 hour 30 minutes

★ ★ ★ ★ ★

5.00

This elegant and festive platter starts with thinly sliced roasted beetroot and is topped with LEAP wild Alaska smoked salmon, a creamy dill-tahini sauce and seedy croutons inspired by ‘everything bagel’ seasoning.

First published in 2023

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Ingredients

Metric

Imperial

2 beetroots
100g of smoked salmon

Dill-tahini sauce

1 handful of dill, finely chopped, with a few sprigs reserved for garnish
1 tbsp of tahini
250g of natural yoghurt
1 garlic clove, grated
1 tbsp of lemon juice

Croutons

1 egg white
2 tbsp of olive oil
2 slices of stale bread, cut into cubes

Crouton seasoning

50g of sesame seeds
1 tbsp of nigella seeds
2 tsp onion flakes
2 tsp garlic powder
2 tsp poppy seeds
2 tsp flaky sea salt

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Method

Preheat the oven to 220°C

Wrap the beets in foil and roast for 1 hour or until tender. Different sizes will need different times – smaller beets will take about 45 minutes, and large beets could take up to 1 hour 30 minutes

2 beetroots

Preheat the oven to 180°C

Whisk the egg whites until broken up, then add the olive oil 1 tablespoon at a time until light and aerated, almost like mayo

1 egg white
2 tbsp of olive oil

Dip the bread cubes into the egg white mixture

2 slices of stale bread, cut into cubes

Mix together the seasoning then spread half on a tray. Add the bread, then the rest of the seasoning, and mix together

50g of sesame seeds
1 tbsp of nigella seeds
2 tsp onion flakes
2 tsp garlic powder
2 tsp poppy seeds
2 tsp flaky sea salt

Bake the croutons for 20 minutes

While the croutons are roasting, whisk together all the ingredients for the tahini yoghurt sauce and set aside

1 handful of dill, finely chopped, with a few sprigs reserved for garnish
1 tbsp of tahini
250g of natural yoghurt
1 garlic clove, grated
1 tbsp of lemon juice

Thinly slice the roasted beetroot, then plate up the slices of beetroot and slices of salmon. Top with croutons, a drizzling of sauce and the remaining fresh dill

100g of smoked salmon

First published in 2023

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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