Hot-Smoked Salmon, Beetroot Salad And Saint Agur Blue Cheese Dressing

by Chef Foode - Saturday November 16, 2019 11:11 am

This is a simple dish that combines different textures with big, bold flavours. The earthiness of the beetroots and smokiness of the salmon is elevated by the Saint Agur blue cheese dressing. Rich and delicious, this is a real crowd pleaser.

mcith_Screenshot%202019-11-16%20at%2011.Rich, smooth and decidedly different, Saint Agur is both milder and creamier than traditional blue cheeses.

Whilst many enjoy it on a cheese board, the tangy taste of Saint Agur which is softened by a luxurious creaminess makes both the Saint Agur wedge and Saint Agur Crème perfect culinary ingredients. 

Bringing two French greats together, Saint Agur has partnered with renowned two Michelin-starred chef Raymond Blanc to create a selection of delicious recipes that will bring festive magic to tables across the UK this Christmas. 

Speaking about this collaboration, Raymond Blanc says, “I truly enjoy Saint Agur for its taste, texture and versatility. Not enough people know just how versatile Saint Agur can be in the kitchen, so I was thrilled to be asked to create a selection of festive recipes, each demonstrating how Saint Agur can make dishes that little bit more special.” 

mcith_Screenshot%202019-11-16%20at%2011.Serves: 4

For the beetroot salad

480g mixed small beetroots, cooked, peeled and cut into small pieces

½ shallot, peeled and finely chopped

2 tsp balsamic vinegar (aged at least 8 years)

2 tbsp extra virgin olive oil

1 tbsp water

2 pinches sea salt

2 pinches black pepper, freshly ground

For the Saint Agur blue cheese dressing

100g Saint Agur blue cheese, crumbled

100ml crème fraîche

1 pinch cayenne pepper

1 squeeze lemon juice

2 tbsp water

To serve

To serve

120g

¼ bunch

Saint Agur blue cheese, crumbled

crème fraîche

cayenne pepper

lemon juice

water

hot-smoked salmon

dill sprigs

peppery salad leaves such as watercress, rocket or mustard (optional)

For the beetroot salad

1. In a large bowl, mix the cooked, peeled beetroots with the remaining beetroot salad

ingredients. Taste and adjust the seasoning if necessary.

For the Saint Agur blue cheese dressing

2. In a medium bowl, whisk all the dressing ingredients together until evenly combined. Taste

and adjust the seasoning if necessary.

To serve

3. Divide the beetroot salad amongst four individual bowls or plates.

4. Break the salmon into generous flakes and scatter over each salad.

5. Spoon the Saint Agur dressing over and around the salads and garnish with dill. You can also add the peppery salad leaves to finish.

Recipes © Raymond Blanc

Photographs © Chris Terry

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