30min
200g Scotty Brand Smoked Salmon
1 pack ready cooked beetroot
A pinch Scottish Blackthorn sea salt flakes
Freshly ground black pepper
1 teaspoon balsamic vinegar
Remove any skin from the beetroot.
Using a mandolin, slice the beetroot into a bowl 1ml thick.
Add sea salt, vinegar, and pepper.
Mix gently and then lay out neatly round four plates.
Dress with salad leaves and Scotty Brand Smoked Salmon.
