Description
Sweet and sour beetroot pair well with salmon, or make this as a topping all of its own.
Ingredients
- 500g cooked beetroot, quartered
- 50g butter
- ½ tablespoon groundnut oil (or sunflower / rapeseed)
- 2 red onions, finely sliced
- 2 tablespoon caster sugar
- 1.5 tablespoon red wine vinegar
- 4 salmon fillets
- half a lemon, juiced
- 200g creme fraiche
- 2 tablespoon grain mustard
- 1.5 tablespoon fresh dill, finely chopped
Instructions
- Mix creme fraiche, mustard and dill together and chill until needed.
- Heat the butter and oil together in a pan and cook the onions over a medium heat till very soft. Add the beetroot and cook for 2 mins, raise heat and add the sugar and stir as it caramelises, add the vinegar and let it come to a boil and then turn off the heat. Season and taste for sweet and sour balance. Reheat when serving or serve at room temperature.
- In a large frying pan, heat some butter and oil. Season the salmon on both sides with salt and pepper. Cook skin side down on a medium heat for 2 mins. Turn over and cook for another 2 mins. Lower the heat and cover, cook till just done, squeeze over the lemon juice. Serve with the beetroot and creme fraiche.