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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.
Servings 8
Calories 429 kcal
Prep Time30 mins
Cook Time4 mins
Total Time34 mins

Ingredients
 

  • 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
  • salt
  • 4 tbsp celery salt
  • 6 tbsp extra virgin olive oil

Instructions
 

  • 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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Nutrition Facts
Smoked Salmon & Pickled Beetroot with Soft Boiled Eggs & Celery Salt
Amount per Serving
Calories
429
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
177
mg
59
%
Sodium
 
6712
mg
292
%
Potassium
 
852
mg
24
%
Carbohydrates
 
18
g
6
%
Fiber
 
5
g
21
%
Sugar
 
13
g
14
%
Protein
 
30
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Egg, Fish, Starter
Cuisine Winter
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