for 4 people

Beetroot puree

2 tbsp	butter
2	shallots, coarsely chopped
800 g	raw beetroots, peeled, chopped
1 dl	water
½ tsp	chilli flakes
½ tsp	salt
a little	pepper

Citrus salmon

1	organic grapefruit, thinly sliced
1	organic orange, thinly sliced
1	organic lime, thinly sliced
800 g	salmon fillets without skin
1 tsp	salt
a little	pepper
1 tbsp	coarse-grain mustard
2 tbsp	olive oil
1 tbsp	liquid honey
4 sprigs	dill

How it's done

Beetroot puree

Heat the butter in a pan. Add the shallots, sauté for approx. 5 mins. Add the beetroot and cook briefly. Pour in the water, cover and simmer for approx. 30 mins. until soft, puree and season, then set aside.

Citrus salmon

Place half of the grapefruit, orange and lime slices on a baking tray lined with baking paper, season the salmon, place on top. Combine the mustard, oil and honey, coat the salmon with the mixture. Place the remaining grapefruit, orange and lime slices on top together with the dill.

To roast

Approx. 15 mins. in the centre of an oven preheated to 220°C. Serve the salmon with the beetroot puree.

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