Cured Salmon Salad with Apple, Walnut & Radish

By Anine Strydom, Cultiv8.

A delicious beetroot-marinated salmon salad, filled with a burst of flavours and rich colours, perfect for a starter or a refreshing meal.

Prep 0 mins
Cook 0 mins
Ready-in 0 mins


4 radishes thinly sliced
1 tbsp sea salt flakes
1 tsp castor sugar
1 tsp coriander seeds, lightly toasted
200g of smoked salmon
2 tsp English mustard
2 tbsp olive oil
1 tbsp red wine vinegar
2 cups of watercress leaves
½ a punnet of flat leaf parsley torn
25g walnuts, toasted
1 Green apple, cored and thinly sliced
4 radishes, sliced


  1. Mix together the Rugani 100% Beetroot Juice Blend, sugar, salt and coriander seeds.
  2. Pour over salmon and let chill for 15min for smoked salmon and 1 hour for salmon fillets
  3. Put mustard and 1 ½ tbsp olive oil in mixing bowl and whisk well before adding the vinegar and seasoning.
  4. Pour over watercress and parsley and mix well.
  5. Scatter walnuts, apple and radishes over the salad leaves and scatter salmon strips on top of salad.
  6. Enjoy

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