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.
