The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hot smoked salmon, beetroot & pickled cucumber
Our mouth watering Hot smoked salmon fillet is served with dill and celeriac mash and sliced roast beetroot. With a fresh cucumber and shaved fennel side salad which has been marinated in a dill and mustard pickling vinegar.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 midi cucumber
- 25g honey
- 2 tbsp apple cider vinegar
- 2 hot-smoked salmon fillets (skin on) (Fish)
- 200g raw beetroot
- 400g celeriac (Celery)
- 1 fennel
- 1 handful of fresh dill
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Nutritional Information
Calories: 455
Protein: 40g
Carbs: 29g
Fat: 21g
Hot smoked salmon, beetroot & pickled cucumber
Our mouth watering Hot smoked salmon fillet is served with dill and celeriac mash and sliced roast beetroot. With a fresh cucumber and shaved fennel side salad which has been marinated in a dill and mustard pickling vinegar.
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Cooking Instructions
- Preheat the oven to 220C / gas mark 7 and boil a kettle. Trim the ends of the beetroot and, leaving the skin on, cut the beetroot into thin rounds. Place on a baking tray lined with parchment paper.
- Trim the root end off the fennel and cut the bulb in half lengthways. Roughly cut just one half of the fennel into thick slices and place onto the tray alongside the beetroot. Mix then drizzle all with 1 tsp oil and season with sea salt. Place in the oven for 25 mins, turning halfway through.
- Roughly chop the dill. Peel and cut the celeriac into 1cm pieces and place in a saucepan. Cover with boiling water and simmer for 15-20 mins until soft. Drain, place back in the saucepan, season with sea salt and black pepper then mash with a potato masher or the back of a fork. Stir just half the dill through the mashed celeriac. Keep warm.
- To make the mustard vinaigrette dressing; in a medium-sized bowl add the mustard, 1 tsp oil, 1 tbsp cold water, apple cider vinegar, 2 tsp of the honey and remaining dill. Season with sea salt and mix together.
- Cut the remaining half fennel bulb in half lengthways again, remove the core from both pieces, then slice as thinly as possible. Using a peeler, cut the cucumber into thin strips. Place the cucumber and fennel into the bowl with the dressing. Mix and leave to pickle.
- Divide the celeriac mash between two plates, followed by the roasted beetroot and fennel, pickled cucumber and fennel salad and place the hot smoked salmon fillets over the top
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