Ingredients

• 320g John Ross Jr’s Plain Kiln Roasted Salmon
• Four beetroots
• 400g potatoes, cut and quartered
• One lemon – both the juice and the zest
• One tablespoon of freshly grated horseradish
• Olive oil
• A generous handful of chopped chives
• Two sliced chicories

Preparation method

Cook the beetroots in a boiling pan of salted water. Depending on the size of beetroot this could take between 40-45 minutes. Once soft then drain the water and leave to cool.

Whilst the beetroot is cooking, boil the potatoes for 12-15 minutes 

Mix the juice of half a lemon, all its zest and a generous pouring of oil in a bowl before seasoning with half of John Ross Jr’s Plain Kiln Roasted Salmon and the chives. Mix the ingredients before adding the drained potatoes and leave for 15 minutes.

Whilst the mixed ingredients are standing, quarter the peeled beetroots, add them to a bowl, season well and mix with a dash of oil.

Dress and season the chicory in a separate bowl, add the other half of the lemon juice and a glug of oil. Mix again and then evenly lay the ingredients out on a large plate.

Finally, decorate the chicory with a layer of potatoes and then over the top of this, gently place the beetroots. The other half of the Plain Kiln Roasted Salmon can then be broken up into large pieces and sprinkled over the salad. If you have some chives left over you can use these to decorate the salad. Season as required, serve and enjoy.