Name: Smoked salmon with horseradish crème fraîche & beetroot
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: British
Ingredients: 200ml tub crème fraîche; 3 tbsp hot horseradish sauce; 1 tbsp vodka (optional); 2 tsp white wine vinegar; 2 tbsp olive oil; 1 tsp honey; 250g pack cooked beetroot (not in vinegar), finely diced; 8 large slices smoked salmon; 24 red chicory leaves; 60g baby rocket salad; few snipped dill sprigs; fingers of toast to serve (optional)

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Smoked salmon with horseradish crème fraîche & beetroot

Smoked salmon with horseradish crème fraîche & beetroot

Good Food team

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Serves 8

Easy

Prep: 25 mins

No cook

A star rating of 5 out of 5.14 ratingsRate

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This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours

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Ingredients

Nutrition

Units:

MetricUS

200ml tub crème fraîche
3 tbsp hot horseradish

sauce
1 tbsp vodka

(optional)
2 tsp white wine vinegar
2 tbsp olive oil
1 tsp honey
250g pack cooked beetroot

(not in vinegar), finely diced
8 large slices smoked salmon
24 red chicory

leaves
60g baby rocket

salad
few snipped dill

sprigs
fingers of toast

to serve (optional)

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Nutrition: per serving

kcal175
fat10g
saturates4g
carbs6g
sugars5g
fibre1g
protein16g
salt2.9g

Method

step 1

Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
step 2

In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
step 3

Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a ‘flower’. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.

Recipe from Good Food magazine, January 2012

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A star rating of 5 out of 5.14 ratings

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