Hot-smoked Salmon with Orange & Beetroot Salsa

Serving size

1 person 2 people 4 people

Ingredients

2 large potatoes
1 tbsp horseradish puree

(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
30g pumpkin seeds
1 orange
250g pre-cooked beetroot
1 handful of fresh dill
1 handful of fresh coriander
2 hot-smoked salmon fillets (skin on) (Fish)
160g green beans

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	739Kcal
	461kJ	3092kJ
Fat	5.0g	33g
of which saturates	1.0g	6.4g
Carbohydrates	9g	60g
of which sugars	2.9g	19g
Protein	6.9g	46g
Salt	0.47g	3.2g
Fibre	1.8g	12g

Ingredients

1 handful of fresh coriander (use half)
30g pumpkin seeds (use half)
250g pre-cooked beetroot (use half)
160g green beans (use half)
1 orange (use half)
1 hot-smoked salmon fillet (skin on) (use half) (Fish)
2 large potatoes
1 handful of fresh dill (use half)
1 tbsp horseradish puree (use half)

(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	99Kcal	800Kcal
	415kJ	3348kJ
Fat	3.5g	28g
of which saturates	0.7g	5.4g
Carbohydrates	12g	99g
of which sugars	2.5g	20g
Protein	4.2g	34g
Salt	0.22g	1.8g
Fibre	2.0g	16g

Back

Ready in 20 High protein 1/3 daily fibre Low sat fat

Hot-smoked Salmon with Orange & Beetroot Salsa

Prep time: 15 mins

Total time: 20 mins

Cuisine: Australian

Food group: Fish

Responsibly-sourced hot smoked salmon is the star of this balanced spread. Bake till tender and juicy and enjoy with a zesty beetroot salsa. Crispy green beans and a punchy mash flavoured with horseradish make the perfect sides.

Cooking Instructions

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.

Before you start

Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 180C
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a sieve, a peeler, a masher & a medium bowl

Get the potatoes on

Roughly dice the potatoes into 3cm chunks (peel optional), then add to the saucepan
Simmer for 15-18 mins, until soft, then drain

Roast the salmon & green beans

Meanwhile, trim the green beans
Place onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
Add the salmon, skin-side up, alongside the green beans
Roast for 8-10 mins / air fryer 6-8 mins, until the green beans are cooked and the salmon is heated through

Make the beetroot salsa

Roughly chop the coriander and dill. Dice the beetroot into 1cm cubes. Peel and roughly dice the orange into 1cm chunks
Transfer all to the medium bowl, then add the pumpkin seeds and 1 tsp oil. Season with a pinch of salt, then mix well to combine

Plate up

Return the drained potatoes to the saucepan and mash with the horseradish (or to taste), 1 tbsp oil and a pinch of salt and pepper
Share the salmon between plates, with the mash and green beans alongside. Spoon over the beetroot salsa