I have no problem using jarred pickled beetroots, and in fact, I adore them. Of course, you can pickle your own as 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 complements many foods such as terrines, cooked, cold meats, and all cheeses, great with eggs and bacon at breakfast. They also work well with smoked fish. A little does go a long way. Here combined with the oily and smokey flavour of the salmon, coupled with warm egg yolks and sprinkled with celery salt, it's a match made in heaven.
- 600 g 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
- 4 tbsp celery salt
- 6 tbsp extra virgin olive oil
- 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.
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