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.

First published in 2023




Dill-tahini sauce


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

Crouton seasoning



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


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


Bake the croutons for 20 minutes


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


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

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