Mary Sweeting tells us how to make a light and seasonal dish.

Makes enough for four starters.

Ingredients: 

1 pack oak roast salmon (available from Staal Smokehouse at www.staalsmokehouse.co.uk or at the supermarket, it's already cured / cooked)
1 large beetroot, raw, peeled and grated
Pinch red chilli flakes
1 tbsp coriander seeds
1 and a half satsumas, sliced and skins removed (keep the remaining half for juice)
Squeeze of fresh lemon juice and the peel of one lemon to garnish
Salt and pepper
 

Method:

This, as Nigella would put it, is more of an assembly job. The only thing you have to do is take a heavy bottomed pan and toast the coriander seeds until they start to pop.

Then remove them and bash them with either the end of a rolling pin or a pestle and mortar. They smell delicious.

- Next , mix the beetroot, lemon juice, satsuma juice, chilli flakes and most of the ground coriander seeds and season with salt and pepper.

- Assemble the beetroot, add the sliced satsumas on the side and crumble some of the flakes of salmon on the top. To decorate add a few pieces of lemon peel on the top and sprinkle the remaining ground coriander around the plate.

Food writer Mary Sweeting blogs at therestoredkitchen.com