Smoked Salmon with Rosemary, Beetroot and Honey Mayonnaise

This dish has a lovely set of ingredients that you can serve as a refreshing starter or bundle onto a piece of crispy toast for lunch. I love adding strong herbs to fish such as dill or parsley because they add so much to natural fish flavours. For this little combo, I've picked fresh rosemary to enhance the salmon's smokiness.

Ingredients:

A few slices of Smoked Salmon

3 tbsps of Mayonnaise

2 tsps of Honey

3 rinsed Baby Beetroot

A Sprig of fresh Rosemary

1/2 tsp of Dried Rosemary

Olive oil to garnish

Light Seasoning of Salt and Pepper

Juice of 1 Lime

Method:

In a small bowl thorougly mix together the mayo and honey so that the two fully infuse.

Slice the beetroot into small discs or long thin slices and place onto your plate. Add the smoked salmon and season with salt, pepper, dried rosemary and a drizzle of oil. Add a dollop of your honey mayo, a squeeze of the lime and the sprig of rosemary.

You can also add a little watercress or lamb's lettuce for an extra layer of flavour.

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