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