CHARRED SALMON, DILL AND BEETROOT SALAD
Scottish salmon cooked on the fire is one of my favourite things. Paid with beetroot & loads of dill it makes for a spectacular summer supper.
250-300g Scottish salmon fillets
4 small beetroots
A large handful of fresh dill
Juice of half a lemon
Zest of half a lemon
150ml creme fraiche
2 large handfuls of watercress
Start by prepping all the salad and veg (you can do this ahead of time if you like) Peel and chop the beetroots into rough chunks. Drizzle with rapeseed oil, season well with salt and pepper and roast in a 180 degree oven for 45 minutes to an hour (until you can push a fork through them).
Scoop the creme fraiche out into a bowl, and top with the lemon zest then juice, plus a little drizzle of olive oil if you fancy. Finely chop half the dill and sprinkle over the creme fraiche along with a healthy amount of cracked black pepper. Place in the middle of a big salad plate or bowl, and put the watercress and roasted beetroot around the edge.
To cook the salmon, make sure the barbecue or fire has been lit for an hour or so, so the coals and wood are white hot. Season the salmon fillets with lots of pepper and salt, and smother in a good handful of picked dill. Place them skin side down on the barbecue and cook for a couple of minutes. The fat from the skin will drip into the fire and create a load of flames, don’t worry about this, it’ll give the salmon amazing flavour. Turn the fillets over and cook for another two minutes on the other side. Take the fish off the barbecue and break gently into fleshy pieces (which should be nice and pink in the middle).
Add the salmon to the salad plate and you’re ready to eat.