Smoked salmon, apple, beetroot and hazelnut salad

Serves: 2 Prepare & Cook:


  • 1½ tbsp apple cider vinegar
  • 1½ tbsp olive oil
  • ½ tsp spinneysFOOD Honey
  • ½ garlic clove, crushed
  • ¼ tsp chilli flakes
  • 1 green apple
  • 3 spinneysFOOD Candy Beetroot
  • 1 fennel bulb
  • small handful spinneysFOOD Parsley, leaves picked
  • 1 tbsp toasted chopped hazelnuts
  • 200g spinneysFOOD Smoked Salmon


  1. Whisk together the vinegar, olive oil, honey, crushed garlic and chilli flakes. Season.
  2. Core and quarter the apple then thinly slice using a sharp knife or mandolin. Repeat with the beetroot and fennel then refresh for 5 minutes in 2 bowls of iced water – one for the apple and fennel and the other for the beetroot.
  3. Drain and pat dry with kitchen paper. Transfer to a large platter, scatter over the parsley and hazlenuts and arrange the smoked salmon down the side. Drizzle with the dressing.

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