Olive Magazine
Smoked Salmon Starter Recipe with Beetroot

Smoked salmon, beetroot and sorrel

Published: April 12, 2019 at 3:42 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a starter

Jackson Boxer serves this smart starter at his Hebrides-inspired Notting Hill restaurant, Orasay. Here's how to make it at home for your next dinner party

  • Gluten free

At Orasay, Jackson Boxer (chef-patron) buys whole sides of cold smoked salmon from the Secret Smokehouse in east London, portions them into two strips, belly and loin, then cuts into portions and slices – but good quality, pre-sliced smoked salmon will be perfect in its place.

*This recipe is gluten-free according to industry standards


  • 150ml soured cream
  • 240g smoked salmon
  • a handful sorrel, shredded (optional) or a handful of rocket dressed in lemon juice


  • 100ml red wine vinegar
  • 2 tbsp olive oil
  • 500g baby or small beetroots, tops removed, large beetroots halved or quartered
  • 6 sprigs flat-leaf parsley
  • 2 sprigs (optional) chervil
  • 4 sprigs dill
  • 4 sprigs thyme
  • 2 bay leaves
  • 4 black peppercorns
  • 20g black garlic


  • a bunch dill
  • 150ml vegetable oil


  • STEP 1

    To make the beets, put the red wine vinegar, olive oil, 1 tsp of salt and 300ml of water into a pan with the beetroots. Put the parsley, chervil, dill, thyme, bay leaves and peppercorns into a piece of clean muslin and tie to seal, then put into the pan. Bring to the boil and simmer gently for 1 hour 30 minutes or until tender. Remove the beetroots onto a plate, squeeze the muslin back into the pan, then tip the cooking liquid into a food processor or small blender with the black garlic and whizz until completely smooth. Tip back into the pan and simmer gently until reduced to a glaze. Remove the skins of the beets by using kitchen paper to gently rub away. Add the beets to the glaze and keep warm.

  • STEP 2

    To make the dill oil, blanch the dill for 1 minute in boiling water then refresh in ice-cold water. Squeeze as much water as you can from the dill and put in a blender with a pinch of salt and the vegetable oil. Whizz for 5 minutes until the oil is green. Line a sieve with clean muslin above a bowl, then pour in the oil and leave to strain for 1 hour.

  • STEP 3

    To serve, spoon a quenelle of soured cream onto each plate and use a tsp to make in indent in it, then fill this with dill oil. Spoon beetroots and their braising liquid onto the plate, with a portion of smoked salmon topped with sorrel or the dressed rocket, if you like.


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