Beetroot Relish With Smoked Salmon And Spicy Dip Recipe
Servings: 4
Ingredients
- 1 x 300 g pack organic beetroot, minced
- 3 x Spring onions, minced
- 7 x Cm, (3 inch) piece cucumber, minced
- 2 x Tomatoes, minced
- 2 Tbsp. Fresh coriander, minced Salt and freshly grnd black pepper
- 1 x 125 g carton natural yogurt
- 100 gm Creme fraiche
- 2 tsp Chilli pwdr
- 2 tsp Cumin
- 1 Tbsp. Lemon juice
- 125 gm Smoked salmon, (4oz)
Directions
- Mix all the relish ingredients together in a bowl. Chill.
- Mix the sauce ingredients together and chill.
- To serve, pile the relish onto a plate and top with slices of smoked salmon. Serve the spicy sauce separately.
- NOTES : A simple beetroot relish with a spicy dip.Delicious served with smoked salmon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 109 | |
| Calories from Fat 55 | 50% |
| Total Fat 6.18g | 8% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 52mg | 2% |
| Potassium 339mg | 10% |
| Total Carbs 6.23g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.66g | 2% |
| Protein 8.58g | 14% |
