Smoked Salmon Starter Recipe with Beetroot

Smoked salmon, beetroot and sorrel

  • serves 4 as a starter
  • Easy

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


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



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


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


  • dill a bunch
  • vegetable oil 150ml


  • 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.

Discover more of our best salmon recipes here...

Crispy Salmon Recipe with Quick Pickles

Nutritional Information

  • Kcals 445
  • Fat 31.1g
  • Saturates 8.3g
  • Carbs 14g
  • Sugars 12.4g
  • Fibre 3.9g
  • Protein 25.4g
  • Salt 4.1g