Baked ham hock pots
Save time and energy with these easy, no-fuss baked ham hock pots as a starter. They’re great to begin a Christmas menu and set the festive mood
Hot smoked salmon & beetroot platter
- Preparation and cooking time
- Prep:
- plus 1 hr draining; no cook
- Easy
- Serves 4
Skip to ingredients
- 500g natural yogurt
- 2 cooked beetrootspeeled and finely chopped
- 1 tbsp extra virgin olive oil
- 2 tsp maple syrupor honey
- 2 tsp coriander seedslightly crushed using a pestle and mortar
- ½ lemonjuiced
- large handful of rocket
- 2 hot smoked salmon fillets
- 50g walnutsroughly chopped
- crusty breadto serve
Nutrition: Per serving
- kcal370
- fat22g
- saturates5g
- carbs15g
- sugars15g
- fibre2g
- protein28g
- salt1.8g
Method
step 1
Combine the yogurt with some seasoning, then spoon into the middle of a double layer of muslin. Bring the corners up and tie together into a parcel, then hang over a bowl to catch any liquid. Leave to drain for 1 hr. After this time, the yogurt should be firm but spreadable. Tip the beetroot into a bowl.
step 2
Mix together the olive oil, maple syrup or honey, coriander seeds and lemon juice in a small bowl. Season, then stir this into the bowl with the beetroot. Will keep chilled for up to a day. Spread the yogurt cheese (labneh) over a large serving platter or four smaller plates. Top with the beetroot mixture, then the rocket and flake over the salmon. Season with black pepper, scatter over the walnuts and serve with crusty bread, if you like.
