Hot smoked salmon & beetroot platter

• natural yogurt↗500g g
• cooked beetroots↗2

  peeled and finely chopped

• extra virgin olive oil↗1 tbsp tbsp
• maple syrup↗2 tsp tsp

  or honey

• coriander seeds↗2 tsp tsp

  lightly crushed using a pestle and mortar

• lemon↗½

  juiced

• rocket↗large handful of

  large handful of

• hot smoked salmon fillets↗2
• walnuts↗50g g

  roughly chopped

• crusty bread↗

  to serve

Step-by-step instructions

1. 1

   Combine the yogurt with some seasoning, then spoon into the middle of a double layer of muslin. Bring the corners up and tie together into a parcel, then hang over a bowl to catch any liquid. Leave to drain for 1 hr. After this time, the yogurt should be firm but spreadable. Tip the beetroot into a bowl.

2. 2

   Mix together the olive oil, maple syrup or honey, coriander seeds and lemon juice in a small bowl. Season, then stir this into the bowl with the beetroot. Will keep chilled for up to a day. Spread the yogurt cheese (labneh) over a large serving platter or four smaller plates. Top with the beetroot mixture, then the rocket and flake over the salmon. Season with black pepper, scatter over the walnuts and serve with crusty bread, if you like.