Smoked salmon with horseradish crème fraîche & beetroot

Smoked salmon with horseradish crème fraîche & beetroot

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(10 ratings)

Prep: 25 mins No cook


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: per serving

  • kcal175
  • fat10g
  • saturates4g
  • carbs6g
  • sugars5g
  • fibre1g
  • protein16g
  • salt2.9g
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  • 200ml tub crème fraîche
  • 3 tbsp hot horseradish sauce
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 1 tbsp vodka (optional)



    Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…

  • 2 tsp white wine vinegar
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 250g pack cooked beetroot (not in vinegar), finely diced



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 8 large slices smoked salmon
  • 24 red chicory leaves



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 60g baby rocket salad



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • few snipped dill sprigs
  • fingers of toast, to serve (optional)


  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.

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Comments, questions and tips

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Patsy W
28th Oct, 2014
Tasty, easy to assemble and thoroughly enjoyed as a light starter.
21st Feb, 2013
Easy but impressive lunch or starter. I added some sundried tomatoes.
24th Dec, 2012
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*
6th Mar, 2012
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.
26th Dec, 2011
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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