Smoked salmon, beetroot and horseradish salad recipe

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This salad couldn’t be much easier, or prettier. Add some boiled potatoes to the crème fraîche dressing to make the meal more substantial.

  • Yield: 4 Servings


  • 8 ready-cooked beetroot, cut into quarters
  • 1 shallot, peeled and finely chopped
  • 2 tsp balsamic vinegar
  • 2 tbsp olive or rapeseed oil
  • 170 ml crème fraîche
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp horseradish sauce
  • 200 g sliced smoked salmon
  • Few sprigs of dill
  • Salt and pepper
How to Make It
  1. Combine the beetroot with the shallot, balsamic vinegar, oil, salt and pepper. In another bowl, mix together the crème fraîche, lemon juice and horseradish sauce.
  2. To serve, divide the beetroot mixture between four plates, top with the sliced smoked salmon, spoon the horseradish dressing around, and top with a few sprigs of dill.

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