Salad with salmon and beetroot
Description
Minimum effort — excellent result. You can simply chop lightly salted salmon and boiled beet into cubes and mix with sour cream, but a skillfully arranged composition using the same ingredients will look much more vibrant and appetizing on the plate! Luckily, it will take you only 10 minutes to create. Can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil or bake the beet in advance, then cool it.
- 2
Step 2
Peel the boiled beet, rinse it, and slice into strips, just as if you were peeling an apple. Pat the beet strips dry with a paper towel to prevent them from releasing juice. Roll them into roses and arrange on a plate.
- 3
Step 3
In the same way, roll roses from slices of lightly salted salmon.
- 4
Step 4
Separate half a bunch of arugula and rinse the leaves in water, then pat them dry with paper towels. Carefully arrange the leaves around the ingredient roses.
- 5
Step 5
Place sour cream into each beet rose, without filling it to the edges. Season the dish with salt and pepper. Optionally, sprinkle with lemon juice. There is no need for vegetable oil, as the fish slices are already fatty.
- 6
Step 6
Serve the salad while the sour cream is still uncolored pink. Do not prepare the dish in advance!