2 x 140g packs Asda Smoked Scottish Salmon
300g pack Asda Vacuum Packed Cooked Beetroot, sliced thickly and cut into small squares
6tbsp sunfl ower oil
2tbsp balsamic vinegar
220g pack Asda Extra Special
Baby Plum Tomatoes, halved
50g walnuts, toasted and roughly chopped
Fresh dill, chopped, to serve
Place the slices of smoked salmon on a large plate in a single layer. Top with one-third of the beetroot over them. Wrap tightly in clingfilm and put another plate on top. Chill in the fridge for 3-4 hours – or up to 24 hours.
When you are ready to serve, make a salad dressing by whisking together the oil and balsamic vinegar.
Unwrap the salmon and beetroot and arrange on serving plates. Spoon over the remaining beetroot, tomatoes and walnuts, and drizzle on the dressing. Top with chopped dill.