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Green pea hummus with crispy skin salmon and roasted baby beets
Course:
Main Course
Cuisine:
International, Mediterranean Inspired
Keyword:
autumn, beetroot, hummus, salmon
Servings:
4
people
Author:
Steve Paris
Inspired by the colours of autumn - green pea hummus topped with crispy skin salmon, vibrant sweet and sour roasted baby beets, and a warm vegetable salad.
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Ingredients
Roasted baby beetroot
500
g
baby beetroot
1/2
cup
liquid honey
1/2
cup
red wine vinegar
1/2
cup
water
2
bay leaves
1
Tbsp
black peppercorns
Green pea hummus
400
g
chickpeas
1 standard tin
2/3
cup
green peas
frozen
1
Tbsp
cashew butter
or smooth low salt no sugar peanut butter
1
head garlic
1
lemon
1/4
tsp
cumin
1/2
tsp
paprika
1/4
cup
olive oil
Warm vegetable salad
200
g
button mushrooms
150
g
enoki mushrooms
20
g
butter
1
red pepper
10
baby potatoes
Mustard sour cream dressing
1/3
cup
sour cream
1
Tbsp
white wine vinegar
2
Tbsp
Dijon mustard
2
Tbsp
raw sugar
1
Tbsp
lemon juice
1
Tbsp
spring onions
green part finely diced
500
g
salmon fillets
skin on, pin bones removed
Instructions
Roasted baby beetroot
Pre heat the oven to 180 degC.
Wash the beetroot, then wrap in foil with a splash of olive oil
Roast the beetroot, together with the head of garlic for the hummus, for 1 hour.
Bring remaining ingredients to the boil in a saucepan.
Allow beetroot and pickling liquid to cool.
Slide or peel the skins off the beetroot.
Add the beetroot to a bowl and pour over the pickling liquid.
Seal with plastic wrap and refrigerate overnight.
Before serving, drain the beetroot, discarding the pickling liquid.
Green pea hummus
Roast the garlic as per
these instructions
.
Thaw the frozen peas.
Open the can of chickpeas and drain the liquid into a bowl in case needed to thin the hummus.
Squeeze the cloves of garlic from the roasted garlic head.
Add all ingredients to a blender and blend until smooth.
If necessary, add liquid from the can of chickpeas, a Tbsp at a time, to get to the right consistency.
Put in a bowl, cover with plastic wrap, and refrigerate until serving time.
Warm vegetable salad
Preheat the oven to 200 degC.
Wash the baby potatoes. No need to peel unless the skin is not clean and smooth.
Cut into pieces roughly 15x15mm pieces.
Place on a baking tray and drizzle with olive oil. Add a pinch of salt.
Smear the red pepper in olive oil and add to the baking tray.
Roast for 45 minutes then remove the red peppers. Continue roasting the potatoes for another 15 minutes.
Wash and quarter the button mushrooms.
Remove the lower fibrous bit from the enoki mushrooms. Cut the rest into
Melt 20 g of butter in a saute pan. Saute mushrooms until starting to brown. Remove from heat and keep in a bowl.
Dice the red pepper into 15x15mm pieces and add to the bowl with the mushrooms.
Keep the potatoes separate for now. Drop over the top of the salad once on the plate.
Mustard sour cream dressing
Combine all the ingredients in a blender, except for the spring onions.
Remove to a bowl and stir in the finely diced spring onions.
Cover with plastic wrap, and refrigerate.
When plating, drizzle over the warm veggie salad and salmon.
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