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Smoked salmon & beetroot gateau

Smoked salmon & beetroot gateau


Sort your Christmas dinner starter in advance

  • Feeds 6 Feeds 6
  • Ready in 25 minutes

Each serving contains

  • Energy
    1207kj 289kcal
  • Fat
    Med 19%
  • Saturates
    High 32%
  • Sugar
    Low 7%
  • Salt
    High 36%

% of adult’s reference intake | Carbohydrates per serving : 23g

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Big Bag Option


  • 200g Co-op soft cheese
  • 100g Co-op low fat natural yogurt
  • 1 shallot, finely chopped
  • Zest of 1 lemon, plus 1 tbsp juice
  • 300g Co-op Irresistible beech & oak
  • smoked Scottish smoked salmon
  • 75g Co-op baby spinach
  • 250g pack cooked beetroot, drained and cut into 2mm slices
  • 1/4 cucumber, diced, to garnish
  • Handful wild rocket, to garnish
  • 12 thin slices baguette, toasted, to serve


  1. Mix together the cheese, yogurt, shallot, lemon zest and juice and season
  2. Line a 15cm round, loose- bottomed cake tin with cling film
  3. Cover the base with a layer of smoked salmon, followed by a layer of spinach
  4. Dab the beetroot dry, then layer on half, followed by half the cream cheese mix
  5. Repeat, using the remaining ingredients and finishing with a layer of smoked salmon
  6. Chill for at least an hour, or up to 24 hours
  7. Remove from the tin and slice into six pieces
  8. Garnish with the cucumber and rocket, and serve with the toasted baguette slices

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