New Zealand Salmon Layered Salad


Serves: 8


  • Pre-heat an oven to 180c 
  • Place the beetroot into a roasting tray & roast the beetroot until soft in the middle (you will need to test this with a skewer). Remove the beetroot once cooked & allow to cool. 
  • When cool enough to handle you can now rub the skin off easily, rinse under cold water to remove all the skin. Finely dice the beetroot or grate, season & set aside in a bowl.
  • Finely zest the lemon & squeeze the juice into a bowl, add the grated carrot & allow to steep for 10 min.
  • Line the spring form tin with plastic food wrap allowing it to hang over the sides, 
  • Pour off any excess juice from the beetroot & place the cubed beetroot on the bottom of the tin, press down with a spoon to evenly spread & compact it slightly.
  • Mix ½ of the Greek yogurt & the diced cooked potato together, seasoning to taste & layer on top of the beetroot. 
  • Drain the carrot of any excess juices. then layer on the salad, followed by an even spread of spinach over the top.
  • Spread the remaining Greek yogurt evenly over the spinach. 
  • Finally layer the smoked salmon to form the top of the layered salad.
  • Place in the fridge for about an ½ hour to allow to chill down & set slightly. 

To Serve

  • To turn out, you will need two plates, use one plate to place on the top (salmon side up), quickly flip the tin upside down (now beetroot side up), release the spring to open the tin up & remove the tin base. Remove the plastic food wrap & then re-clip the spring form tin to hold the layered salad together while you flip it back over by placing the other serving plate over the top of the tin & carefully flipping it back over to show salmon side up again. Unclip the tin & remove.
  • If you are not so confident to turn the layered salmon salad out as above then simply unclip the spring form ring & serve on the tin base.
  • Carefully slice through the layered salad with a sharp thin blade knife to serve.



About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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