I have no problem using jarred pickled beetroots, in fact I adore them. You can pickle your own, like my dad and wife do, but to be honest they taste almost the same once doused in vinegar for 3 months. The sweet, sharp flavour compliment many foods such as terrines, cooked, cold meats, all cheeses, great with eggs and bacon at breakfast time even. They also work well with smoked fish, a little does go a long way. Here combined with the oilyness and smoke flavour of the salmon, coupled with warm egg yolks and sprinkled with celery salt it's a match made in heaven.
Ingredients
- 600g sliced Inverawe smoked salmon, cut into 2cm strips roughly
- 12 baby beetroots, pickled, halved and rinsed well
- 4 soft boiled eggs, 4 minutes, then peeled carefully
- 1 tsp cracked black pepper
- salt
- 4 tbsp celery salt
- 6 tbsp extra virgin olive oil
Method
- Make sure the beets are well rinsed in a colander.
- Once rinsed and drained, pat with a piece of kitchen roll, then place into a bowl.
- Add the smoked salmon, olive oil, cracked pepper and salt and carefully mix.
- Pile into a large bowl and top with the 4 soft boiled eggs, un broken.
- Sprinkle with plenty of celery salt.
- Once at the table crack the eggs and let people help themselves, it's a simple as that.
- Serve with crusty bread.