As the winter months pass us by, we are back with another QCL Signature Series recipe. This time featuring Smoked Salmon, Beets and a Goat Cheese Dressing – A salad perfect for lunch or in addition to dinner.
Materials
- 3 Beets, medium sized
- 90ml Olive Oil
- 115g Goat Cheese
- 60ml Buttermilk
- 15ml White Wine Vinegar
- 5g fresh chopped Dill
- 200g sliced Smoked Salmon
- 150g Arugula
- ½ Avocado, sliced
- 2 Green Onions, sliced
- ½ Lemon
Method
- Preheat oven to 400 F
- Rub beets with 30ml of Olive Oil and Salt + Pepper
- Once seasoned, place beets on a baking sheet lined with aluminum foil and roast in oven for 40 mins
- Remove from oven, peel and slice (or dice) to your liking
- In a food processor combine Goat Cheese, Buttermilk, White Wine Vinegar, Olive Oil, half of the Dill, and Salt + Pepper to taste. Mix until smooth.
- Separate slices of the Smoked Salmon and sliced Avocado
- Dress Arugula and Green Onions with dressing. Place on bottom of serving dish
- Place Smoked Salmon, Beets, Avocado and remaining Dill on bed of Arugula
- Drizzle with more Goat Cheese Dressing, to your liking, and finish with a squeeze of fresh Lemon
Don’t worry if you’ve moved through your supply of QCL caught fish already, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are Ocean Wise and come from some of the most sustainable fisheries in the world using the most eco-friendly fishing methods.
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