Pink Smoked Salmon with Celeriac and Beetroot Salads

The following recipes are enough for 2 servings.

Each serving is 3 propoints (approx 210 kcal). This is for 60g salmon plus BOTH salads.


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You will need: (For 2 portions)


FOR THE PINK SALMON;


(3pp/approx.70kcal per portion)


120g smoked salmon

1 small cooked beetroot

a bowl of boiled, hot water


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Chop one beetroot up into a bowl, pour some hot water onto it, let it cool, then put the smoked salmon into the pink juice.

Pop it in the fridge and leave to marinade for a couple of hours.

Lift the salmon out of the juice to serve.

Blot dry on some kitchen paper.

Throw the beetroot and juice away.


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FOR THE CELERIAC 'COLESLAW';


(0pp/approx.80kcal per portion)


half a small celeriac

juice of 1 lemon

2 tablespoons extra light mayonnaise

black pepper


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Cut all the gnarly brown outside off the celeriac until you are left with a clean, white vegetable.

Grate coarsely.

Mix with the lemon juice, mayonnaise and black pepper.


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FOR THE BEETROOT SALAD;


(0pp/approx.60 kcal per portion)


4 cooked baby beetroot

2 spring-onions

balsamic vinegar

black pepper


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Cube the baby beetroots. Slice the spring-onions. Mix with a teaspoon of balsamic vinegar and plenty of ground black pepper.


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Arrange all three elements to this dish carefully on the plate. It can't fail to look attractive and is a healthy, filling and nutritious light meal.


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