Salmon and Beetroot Salad with Dill and Wholegrain Mustard
Why this recipe works
- Contrasting textures: Tender roasted beetroot, crisp cucumber and large flakes of hot-smoked salmon keep the salad varied and satisfying.
- Bright, balanced dressing: Lemon juice and wholegrain mustard cut through the richness of the salmon and lift the sweetness of the beetroot.
- Easy to prepare ahead: The beetroot can be roasted in advance, while the salmon is best added at the end to preserve its flaky texture.
Get the most out of this recipe
Timing notes
- Best serving window: Assemble the salad shortly before serving so the cucumber stays crisp and the salmon keeps its texture.
- Let the beetroot settle: Warm beetroot is easy to peel, but letting it cool slightly before tossing helps the cucumber stay fresher.
Make-ahead tips
- Roast the beetroot ahead: Cook and peel the beetroot in advance, then chill until needed for quicker assembly.
- Keep the salmon separate: Store the salmon apart from the dressed vegetables and flake it over the salad just before serving.
Ingredient notes
- Use hot-smoked salmon: Hot-smoked salmon is firm and flaky, making it better suited to this salad than softer cold-smoked slices.
- Choose fresh dill: Fresh dill gives the salad its clean, Nordic-style finish; dried dill will taste flatter here.
- Adjust the lemon: Add a little more lemon juice if the beetroot tastes especially sweet or the salmon is rich.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Scrub the beetroot and trim any long roots, then place on a baking tray and rub with 1 tbsp of the rapeseed oil and a pinch of the fine sea salt. Roast for 30 to 40 minutes, until a knife slides in easily.
- While the beetroot roasts, make the dressing: whisk the whole-grain mustard with the juice of the lemon, the remaining rapeseed oil, the black pepper and a pinch of fine sea salt. Taste and adjust with a little more lemon juice or salt if needed. Set aside.
- Peel the warm beetroot (the skins should slip off easily) and cut into bite-sized wedges. Slice the cucumber into half-moons. Roughly chop the fresh dill.
- Toss the beetroot and cucumber with most of the dressing. Flake the smoked salmon into large pieces and scatter over the top, then finish with the dill. Spoon over the remaining dressing and serve straight away.
Recipe notes
Tips
- Roast the beetroot until truly tender; undercooked beetroot will taste earthy and make the salad feel heavy.
- If you are serving later, keep the salmon separate and add it just before eating so it stays flaky rather than soft.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, choose smoked salmon that is clearly labelled ready-to-eat and keep it properly chilled.
Substitutions
- Replace Fresh dill with Fresh parsley for a milder, greener finish.
- Replace Rapeseed oil with Extra-virgin olive oil for a fruitier dressing.
- Replace Whole-grain mustard with Dijon mustard for a smoother, sharper dressing.
Storage
- Refrigerate up to 2 days
- Store the dressed beetroot and cucumber in an airtight container in the fridge. Keep the smoked salmon separate if possible, then assemble just before serving; if already assembled, expect the salmon to soften. Serve chilled or let it sit at room temperature for 10 minutes before eating.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Fish Mustard
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