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Gin and Tonic Smoked Salmon Served with Couronne and Beetroot Hash


200g smoked salmon
3-4 tablespoons Local Gin
2 tablespoons chopped dill
2 tablespoons extra virgin olive oil
Juice of one lemon
1 piece lemon peel
1 shallot finely
Freshly ground black pepper

Beetroot Hash
425g raw beetroot, peeled
1 large red onion, peeled and finely sliced
5 tbsp rapeseed or olive oil
3 tbsp good quality balsamic vinegar


Lay the salmon over a large serving platter.

In a Kilner jar, shake together the gin, dill, olive oil, lemon juice, lemon peel, shallot and black pepper.

Spoon the mixture over the salmon and leave for 20–30 minutes.

For the beetroot hash: peel the beetroot and coarsely shred it through the food processor. Toss everything together and season well.

Serve as suggested with the beetroot hash and warm Couronne.

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