We are loving beetroot at the moment so when I saw a recipe over on TLT (The Little Things) using beetroot as a dressing for a smoked fish salad, I knew it was something we would enjoy.
I have made quite a few changes to Denise’s Smoked Fish Superfood Salad, but the two dressings that I have used are very similar to hers.
Smoked Fish & Potato Salad with Beetroot Dressing
500g smoked fish of your choice, bones and skin removed, flesh flaked
500g potatoes, cooked
2 cups frozen peas, cooked
mixed salad leaves
sea salt and freshly ground black pepper
1 small cooked beetroot, chopped
GARLIC & LEMON DRESSING
2 tbsp mayonnaise
3 tbsp natural yogurt
1 clove garlic, finely chopped
1 For beetroot dressing, place beetroot, a good splash of olive oil and a good grind of salt in a mini food processor and process,
adding more olive oil, if necessary, to make puree. Add salt and
pepper to taste.
2 For the garlic dressing, place mayonnaise, yogurt, garlic and squeeze of lemon juice in a small bowl and whisk to combine. Season to taste with salt and black pepper.
3 Place fish, potatoes and peas in a large bowl and toss to
combine. Line a serving platter with salad leaves, pile fish mixture on top, the drizzle with Garlic & Lemon Dressing and dot with Beetroot Dressing.
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes, lemon, garlic: Krismaw Gardens – Hastings; Beetroot, salad leaves: The Chef’s Garden @ Epicurean – Hastings; Yoghurt: Origin Earth – Havelock North;
Olive Oil: The Village Press – Hastings; Store Cupboard
Ingredients: peas, mayonnaise, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe adapted by Rachel Blackmore
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