30 mins to prepare and 15 mins to cook, plus 1 hr marinating
634 calories / serving
1 large beetroot (about 120g), peeled
30g fresh dill, roughly chopped
500g boneless salmon half side
500g miniature potatoes
1 tbsp. olive oil
200g reduced-fat crème fraîche
3 tbsp. creamed horseradish sauce
1 lemon, zested
20g salted butter
100g butterhead salad
1 avocado, stoned, peeled and cubed
1 tbsp. French-style dressing
Grate the beetroot and combine it with half of the dill in a bowl. Lay the salmon skin side down on a baking tray lined with baking paper. Set aside for 30 minutes to an hour to marinade the salmon in the beetroot mixture.
Preheat the oven to gas 6, 200 degrees Celsius, fan 180 degrees Celsius. Bring a large saucepan of water to a boil, then add the potatoes and cook for 15 minutes, or until pricked with a knife, till soft.
Remove and discard the beetroot mixture from the fish. Drizzle the olive oil over the salmon and bake for 15 minutes, or until it is just cooked through.
Meanwhile, combine the crème fraîche, horseradish sauce, and lemon zest in a small bowl.
Drain the potatoes once they've been cooked and let them steam dry for 1 minute. Toss the potatoes with the butter and most of the saved dill in a serving bowl to coat.
Combine the butterhead salad, avocado, and French-style dressing in a mixing bowl.
Serve the salmon with the horseradish cream, potatoes, and salad, garnished with the remaining dill.