Hot smoked salmon beetroot platter
Ingredients
- 500g natural yogurt
- 2 cooked beetroots, peeled and finely chopped
- 1 tbsp extra virgin olive oil
- 2 tsp maple syrup or honey
- 2 tsp coriander seeds, lightly crushed using a pestle and mortar
- ½ lemon, juiced
- large handful of rocket
- 2 hot smoked salmon fillets
- 50g walnuts, roughly chopped
- crusty bread, to serve
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