Beetroot, salmon, barley - what more could you want for lunch?!
Hot Smoked Salmon with Beetroot, Barley and a Whisky Dressing (from Foodie Quine)
100g Pearl Barley
1 fillet hot smoked salmon, flaked
1/2 raw beetroot, grated
2 spring onions, sliced
small bunch parsley, chopped
For the dressing
1 tbsp rapeseed oil
1 tbsp whisky
1 tsp wholegrain mustard
1 tsp honey
salt and pepper
Cook the barley according to packet instructions. Drain, run under the cold tap and the drain again well.
Combine the barley with the salmon, beetroot, spring onion and parsley and mix gently.
Place dressing ingredients in a jam jar and season with salt and pepper. Shake vigorously to combine.
When ready to serve; mix the dressing into the barley salad and serve.