Hot-smoked salmon, beetroot and grains with preserved lemon crème fraîche recipe
Most supermarkets do own-label bags of cooked mixed grains (sometimes with lentils), but I prefer a mixture of spelt and barley for this. You could also use one based mostly on bulgar wheat. Get the dressing on to the grains quickly so they have time to soak it up a little, then get on with the rest of the preparation.
Prep time: 10 minutes
250g mixed cooked grains
1 tsp English mustard
¼ tbsp lemon juice
¾ tbsp white balsamic vinegar
3½ tbsp rapeseed oil
1 packet dill, leaves roughly chopped
125g crème fraiche
2 preserved lemons, plus 1 tbsp juice from the jar
1 clove garlic, grated to a purée
125g cooked beetroot
75g radishes, very finely sliced
50g watercress (any coarse stems removed)
4 fillets hot-smoked salmon
Tumble the grains into a serving bowl. Put the mustard, lemon, vinegar and some seasoning into a cup or small bowl and, using a fork, whisk in the rapeseed oil. Toss the grains with this and the dill, then taste – you may want to add more seasoning.
Put the crème fraîche into a small bowl. Halve the preserved lemons and remove the fleshy insides (discard) so that you are left with the skins. Slice these finely and stir into the crème fraîche, along with the preserved lemon juice from the jar, the garlic and some seasoning.
Cut the cooked beetroot into slim wedges and add them to the grains along with the radishes and watercress. Toss everything together.
Serve the hot-smoked salmon fillets with a spoonful of the crème fraîche and spoonfuls of the salad.