This dish is utter heaven, the combination of the pre-prepared spicy and peppery smoked salmon fillet, roasted beetroot and parsnips drizzled with horseradish cream and greek yoghurt.
It is the most perfect dish for your nervous system. Full to the rafters of Vitamin B’s; great to help with concentration and mental performance, Omega 3’s; good fatty acids from the oily smoked salmon which is handy for muscles and joints. A brilliant light lunch or supper for two.
2 Sustainable Smoked Salmon Fillets (bought already smoked, buy here, can use just a normal fillet and lightly fry in coconut oil)
4 Sml Parsnips, quartered lengthways, skins left on
2 Lg Raw Beetroot, cut into eighths, skins left on
2 Tsp Horseradish Creme/Sauce
2 Tbsp Greek Yoghurt
1 Lemon, squeezed
Sml Handful Parsley
Sea Salt & Pepper
1. Turn oven to 190c. On a baked tray add about 1 heaped tbsp coconut oil and heat in oven until melted. Once melted add parsnips and beetroot. Toss in coconut oil until covered. Add a good pinch of sea salt and pepper. Pop in oven for 30-35 minutes until browned and slightly soft.
2. In a small bowl add the horseradish cream and greek yoghurt, mix well, add about a quarter of the lemon juice, mix well.
3. Once veggies are roasted. Load onto plate pop pre-smoked salmon on top, add a good dollop of horseradish/greek yoghurt combo. Sprinkle with a handful of fresh parsley.
*you can also subsidise the salmon fillet for smoked mackerel fillet too. Be sure to double check that the smoked salmon has been sustainably sourced.