Salad with Smoked Salmon, Beetroot and Apple

Ingredients

• 100 g lamb's lettuce
• 1 cooked beetroot root (vacuum packed)
• 0.5 bunch radishes
• 1 green apple (e.g., Granny Smith)
• 0.5 lemon (juice)
• 400 g smoked salmon (sliced)
• 1 tsp Pink peppercorns
• 30 g capers (2 tbsp; jar)
• Salt
• Pepper
• 1 tbsp liquid honey
• 4 tbsp olive oil
• 4 sprigs dill

Instructions

1. 1.

   Clean, wash and dry the lamb's lettuce. Cut the beetroot into small cubes. Clean, wash and slice the radishes thinly. Wash the apple, quarter it, core it, cut into narrow strips and drizzle with 1–2 tbsp lemon juice.

2. 2.

   Arrange the smoked salmon slices overlapping in the center of plates. Place the apple strips and radish slices around them. Distribute the lamb's lettuce and beetroot cubes on top and sprinkle with pink peppercorns and capers.

3. 3.

   For a dressing, whisk together remaining lemon juice, salt, pepper, honey and olive oil. Drizzle the salad with the dressing. Wash, dry and fluff the dill, then garnish the salad with it.