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SCOTTISH MAPLE CURED SALMON & BEETROOT SUMMER SALAD
Serves 2
Ingredients
1 x 120g pack of Scottish Maple Cured Salmon Pieces
50g feta cheese, chopped
30g hazelnuts, chopped
50g pomegranate seeds
150g mixed salad leaves
100g cooked beetroot, halved and sliced
2tbsp dijon mustard
1tsp honey
1tsp soy sauce
Method
Make the dressing by combining the mustard, honey and soy sauce. Season to taste with salt and freshly ground black pepper.
Combine the feta cheese, hazelnuts, pomegranate seeds, beetroot and salad leaves in a bowl.
Add the Maple Cured Salmon Pieces to the bowl and mix.
Drizzle the dressing over the salad and serve.
Contact Details
5-13 Low Street, Buckie,
Moray, Scotland AB56 1UX
information@associatedseafoods.com
+44 (0) 1542 831296
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