Stremel salmon on beetroot salad

Name: Stremel salmon on beetroot salad
Yield: 1
Ingredients: 1 Onion; 3 (approx. 600 g) beetroot; 2 TABLESPOONS good olive oil; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 Tbsp Balsamic vinegar; 300 g Strem salmon; 100 g Lamb's lettuce; 1 piece(s) fresh horseradish (2-3 cm); 1 TEASPOON Lemon juice; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 Onion
3 (approx. 600 g) beetroot
2 TABLESPOONS good olive oil
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 Tbsp Balsamic vinegar
300 g Strem salmon
100 g Lamb's lettuce
1 piece(s) fresh horseradish (2-3 cm)
1 TEASPOON Lemon juice
baking paper

Directions

1
##peel and chop the onion## Wash and peel the beetroot and slice or cut it into wafer-thin slices. (Attention! Dye strongly - it is best to put on disposable gloves).
2
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Heat oil in a pan. Steam onion and beetroot for about 2 minutes, turning them over. Sprinkle with 1 tbsp. sugar and caramelise while turning.
3
##Add vinegar##, simmer for 2-3 minutes. Season with salt and pepper. Take out beetroot with the stock and let it cool down.
4
Heat salmon on baking paper in the oven for 3-4 minutes. Clean, wash and dry lamb's lettuce. Fold into the beetroot salad. ##Peel and grate horseradish and mix with lemon juice.
5
Cut the salmon into slices. Arrange on the salad with horseradish. Goes well with baguette.