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Smoked salmon with horseradish crème fraîche & beetroot

Smoked salmon with horseradish crème fraîche & beetroot

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 8

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

Nutrition: per serving
NutrientUnit
kcal175
fat10g
saturates4g
carbs6g
sugars5g
fibre1g
protein16g
salt2.9g
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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)

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.

Goes well with

Recipe from Good Food magazine, January 2012

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A star rating of 5 out of 5.11 ratings
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