Meet the producer: Staal Smokehouse
1 pack oak roast salmon (already cured / cooked)
1 large beetroot, raw, peeled and grated
Pinch red chilli flakes
1 tbsp coriander seeds
1 and a half satsumas, sliced and skins removed (keep the remaining half for juice)
Squeeze of fresh lemon juice and the peel of one lemon to garnish
Salt and pepper
- This, as Nigella would put it, is more of an assembly job. The only thing you have to do is take a heavy bottomed pan and toast the coriander seeds until they start to pop. Then remove them and bash them with either the end of a rolling pin or a pestle and mortar. They smell delicious.
- Next , mix the beetroot, lemon juice, satsuma juice, chilli flakes and most of the ground coriander seeds and season with salt and pepper.
- Assemble the beetroot, add the sliced satsumas on the side and crumble some of the flakes of salmon on the top. To decorate add a few pieces of lemon peel on the top and sprinkle the remaining ground coriander around the plate.