Smoked salmon with pitta and beetroot tahini
This makes for a pretty pink breakfast dish.
Ingredients
Small pitta breads
600g smoked or cured salmon
1 red shallot, very finely sliced
extra virgin olive oil
Beetroot tahini
2 garlic cloves, crushed
1 tsp sea salt
2 tbsp lemon juice
5 tbsp tahini (sesame paste)
1/2 tsp ground cumin
3 tbsp plain yoghurt
2 tbsp water
2 cooked beetroot, diced
Method
To make the beetroot tahini, whiz the garlic, sea salt, lemon juice, tahini, cumin, yoghurt and water in a blender until smooth. Add a little extra water until thick but runny. Fold in the diced beetroot and refrigerate.
Heat the oven to 180C. Cut the pitta breads into long, thin wedges, and bake for 5 mins until crisp. Arrange 2 or 3 crisp pitta breads and 2 or 3 slices of salmon on each dinner plate, scatter the salmon with shallot, and add a good dollop of beetroot tahini.
Drizzle with a little extra virgin olive oil if you like, and serve.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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