This Scandinavian inspired dish combines sweet roasted beetroot and fennel with salty capers and dill, the flavour of all of which is balanced well by cyder vinegar with honey. It’s a subtle amalgamation of sweet and sour notes with buttery, slightly smokey salmon to top it all. Root vegetables are a great lower carbohydrate alternative to the usual fare of potatoes or rice, not to mention the extra nutrients they contain. They add lightness to this recipe whilst remaining satiating.