Smoked salmon with goat cheese, beetroot, apple and radishes

Let the Christmas countdown begin! I’ve got 4 more recipes for you guys this month. 3 of which are featured in the Carraig Donn Christmas Lookbook 2016! I’m going to start at the beginning with a great first course: Smoked salmon with goat cheese, beetroot, apple and radishes. Being in charge of the Christmas starter is never an easy job. And it may seem hard to get creative or original. But it’s actually one of the courses you can get most creative with, as well as with appetisers.

I hope you’ll enjoy this starter as much as I did. You won’t need to put in a lot of effort and can make it on the spot, which will contribute even more to the freshness of it.
I believe in having a very balanced combination of meals so I recommend not starting out with a very heavy starter/first course. Especially if you have started of your Christmas party with some appetisers already. Not serving any appetisers? You can make this starter richer by serving it with miniature bowls of soup, like you can see in my beetroot soup recipe, which goes really well with this salmon starter.

Wondering where those gorgeous bowls and plates come from? Have a look at my post about my favourite Christmas plates & decorations from Carraig Donn.

Fresh salmon starter with goat cheese, beetroot, apple and radishes

Fresh salmon starter with goat cheese, beetroot, apple and radishes
Fresh salmon starter with goat cheese, beetroot, apple and radishes
Reviews

Ingredients:

Adjust Servings
250g smoked salmon
2 red apples
2 cooked beetroots
8 radishes
200g spreadable goat cheese
3 teaspoons of honey
1tablespoon lemon juice
1 handful of fresh basil, thyme and dill

Directions

1.
Roll goat cheese into small balls of about 1 cm.
Keep in the fridge until you are ready to go if you are making it in advance or while slicing the beetroot and radishes.
Mark as complete
2.
Just before serving: slice up beetroot and radishes.
Mark as complete
3.
Slice up the apple last and drizzle a few drops of lemon juice on top to prevent browning.
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4.
Layer your serving plate with salmon, sliced apple, radishes and beetroot, goat cheese and drizzle with honey.
Finish with fresh thyme, dille and basil and serve with salad, toasted bread and dips like guacamole, sour cream, ..
Mark as complete
Notes
To serve: toasted bread, green salad, guacamole and sour cream

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