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.


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.


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