An ideal alternative for the hot smoked salmon starter with salad if you have non fish eaters at your table. A chefs ring can be used to assemble the dish or go for something more casual, scattering the food on the plate but remembering you want to be able to taste every element in every mouthful.
200 g new potatoes
drizzle of olive oil
Ice for fast cooling
150 g kale
100 g sugar snap peas, sliced on the diagonal
50 g watercress
2 spring onions, sliced
500 g hot smoked beef fillet (see recipe)
2 tbsp toasted seeds (I used pumpkin, sunflower & linseed)
Dressing
4 tbsp olive oil
2 tbsp horseradish sauce
1/2 lemon, zested and juiced
2 tbsp parsley, finely chopped
Cook the potatoes in their skins until a knife pierces easily. Drain. When cool enough to handle, slice, spread on a plate to cool, drizzle with a little olive oil and season with sea salt.
Whisk the dressing ingredients together and season well.
Bring a pan of salted water to the boil. In a bowl, place a couple of handfuls of ice and top up with water.
Shred the kale, removing any woody stalk. Add the kale and sugar snap peas to the hot water. Blanch for 1 minute, drain and plunge into the ice water bath. Once completely cold, drain. Put the kale back in the drained bowl along with spring onions and watercress Use as much dressing as is necessary to coat the salad.
Place a chef’s ring in the centre of a plate. Use the sliced potato to make the bottom layer. Next add a layer of the dressed kale salad. Top with slices of beef and another drizzle of dressing. Finish with a sprinkle of seeds.
Hot Smoked Beef Salad
Ingredients
- 200 g new potatoes
- drizzle olive oil
- ice for cooling
- 150 g kale
- 100 g sugar snap peas sliced
- 50 g watercress
- 2 spring onions sliced
- 500 g hot smoked beef fillet sliced
- 2 tbsp toasted seeds
Dressing
- 4 tbsp olive oil
- 2 tbsp horseradish sauce
- 1/2 lemon juice and zest
- 2 tbsp parsley finely chopped
Instructions
- Cook the potatoes in their skins until a knife pierces easily. Drain. When cool enough to handle, slice, spread on a plate to cool, drizzle with a little olive oil and season with sea salt.
- Whisk the dressing ingredients together and season well.
- Bring a pan of salted water to the boil. In a bowl, place a couple of handfuls of ice and top up with water.
- Shred the kale, removing any woody stalk. Add the kale and sugar snap peas to the hot water. Blanch for 1 minute, drain and plunge into the ice water bath. Once completely cold, drain. Put the kale back in the drained bowl along with spring onions and watercress Use as much dressing as is necessary to coat the salad.
- Place a chef's ring in the centre of a plate. Use the sliced potato to make the bottom layer. Next add a layer of the dressed kale salad. Top with slices of beef and another drizzle of dressing. Finish with a sprinkle of seeds.
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