Hot-Smoked Salmon and Beetroot Salad with Soured Cream and Dill Dressing
Food and wine pairing: Deetlefs Estate Sauvignon Blanc

Ingredients:

• 500g ready-cooked beetroots, diced
• 320g Bradan Rost hot smoked salmon
• 8 small cooked new potatoes, cooled and halved
• 100g baby spinach, lamb's lettuce or watercress
• 1 tbsp extra virgin olive oil
•  Squeeze lemon juice
• Salt and pepper

- Dressing:

• 142ml carton soured cream
• 2 tbsp milk
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• ½ tsp caster sugar
•  2 tbsp chopped dill

Instructions:

1. To make the dressing whisk all ingredients together.  Refrigerate until required.
2. Break the salmon into large flakes. 
3. Toss the salad leaves with the extra virgin olive oil and lemon juice.  Season. 
4. Divide between 4 plates, add the salmon, beetroot and new potatoes and drizzle over the dressing.