Jackie’s smoked Kingfish, roasted beetroot and chevre salad

September 12 2017

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.

Ingredients:

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

Method:

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.

Enjoy.

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