Smoked salmon with horseradish crème fraîche & beetroot

Smoked salmon with horseradish crème fraîche & beetroot

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(3 ratings)

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Cooking time

Prep: 25 mins No cook

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
175
protein
16g
carbs
6g
fat
10g
saturates
4g
fibre
1g
sugar
5g
salt
2.9g

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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Method

  1. Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
  2. In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
  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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Comments

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lynnehighway1969's picture
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Easy but impressive lunch or starter. I added some sundried tomatoes.

tigermags's picture

This is an excellent combination that works really well. Try also making a small nest of beetroot strips as the base of the starter and then top with the creme fresh and Vodka. After the smoked salmon, add a few salmon eggs (Salmon Caviar) as these add both extra taste and finish off very nicely. This is always well received as a starter. 5*

frybitz's picture
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We have made a very similar recipe (perhaps the original) several times as a starter - with a shot of chilled vodka to go with it. Really different and delicious.

jeanvictoria's picture
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Had it as a starter for Christmas lunch and everybody really enjoyed it will certainly use it again. The creme fraiche was beautifully light and complimented the smoked salmon.

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