Jackie’s smoked Kingfish, roasted beetroot and chevre salad is an incredible dish: one to file away for a special summer occasion. This dish serves two.
150gm locally smoked Kingfish (or salmon)
1 beetroot, cut into cubes
2 t olive oil
½ T raw honey
½ t beetroot powder
¾ c micro herbs
100g chevre cheese whip
¼ c Alyssum flowers
½ c roasted walnuts
1 c red wine vinegar
¼ c caster sugar
3 crispy kale pieces
½ c baby rocket
Break the smoked fish into bite-size pieces. Store covered in the fridge until ready to use.
Roast cubed beetroot in a splash of olive oil and honey, season.
Meanwhile blitz 100g of a good quality chevre (goat’s cheese) with 2 T of olive oil, season, and transfer to a piping bag.
Roast ½ c of walnuts and cool.
Wash kale and tear into bite-size pieces, dry thoroughly and toss with a little olive oil, season and lay on a lined baking tray in a single layer and cook at 175 degrees for 12-15 minutes, or until crispy.
For the red wine vinegar syrup, add equal amounts of sugar and red wine vinegar to a small saucepan, dissolve and reduce to a syrupy consistency. Once slightly cooled, add to a small squeeze bottle.
Wash baby rocket, pick flowers.
Once all ingredients are ready, dust your plate with dehydrated beetroot and assemble the rest of the ingredients using your creative flair.