Festive salad with smoked salmon shot by Adel Ferreira at Babylonstoren.

Be unpredictable this festive season; serve your guests fabulous fare that won’t keep you stuck in the kitchen for hours. This is your chance to prove your cocktail-mixing, dip-making and duck-roasting talents. 

Photographs Adel Ferreira Food styling and recipes Maranda Engelbrecht Prop styling Ilana Swanepoel Location Babylonstoren

FESTIVE SALAD WITH SMOKED SALMON

Ingredients:

  • 400g smoked salmon
  • 100g raspberries
  • 1 small purple cauliflower, sliced
  • 4 radicchio heads, sliced in quarters
  • 8 dessert peaches, skins removed
  • 100g kohlrabi, thinly sliced
  • 100g pomegranate rubies
  • 8 baby radishes
  • 8 carrots
  • 8 baby beetroot, boiled and skinned
  • edible flowers for garnish

FOR THE DRESSING

Ingredients:

  • 1 small beetroot, cooked
  • 100g raspberries
  • 200ml tangy mayonnaise
  • salt and freshly cracked black pepper

Method:

Combine all the ingredients in a food processor until smooth. Add a little orange juice if the dressing is too thick.

Use the picture as a guideline to plate. Add a large dollop of mayonnaise in the centre of each plate and then add the salad ingredients. Garnish with edible flowers.


WANT MORE?

More sumptuous salmon recipes for the festive season.