Salad with Salmon and Beetroot

Ingredients

• mixed leafy greens (as desired: frisée, endive, oak leaf, radicchio, arugula, sorrel, lamb's lettuce, purslane…)
• 1 Red Onion
• 2 smoked wild salmon fillets
• 2 Beetroot
• 150 g yogurt
• 75 g sour cream
• 2 tbsp lemon juice
• 1 tbsp cream horseradish
• 1 tsp Medium Hot Mustard
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the beetroot and steam until firm. Let cool briefly, peel, and cut into bite-sized pieces.

2. 2.

   Wash, trim, and dry the greens. Peel the red onion, halve it, and slice thin rings.

3. 3.

   Cut the smoked salmon into small pieces.

4. 4.

   Whisk together yogurt, sour cream, lemon juice, cream horseradish, and mustard; season with salt and pepper to taste.

5. 5.

   Arrange the greens and beetroot on salad bowls, top with salmon pieces and onion rings. Serve the dressing in a separate bowl.