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Smoked salmon
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Total Time:
15 minutes
15 minutes
Try this flavorful smoked salmon and beet salad with cress and horseradish. Easy to make ahead and packs a punch!
Ingredients:
- 4 cm piece of fresh horseradish or jarred horseradish
- 100 ml half-fat crème fraîche
- 300 g raw beets
- 200 g smoked salmon from sustainable sources
- 1 punnet of cress
Instructions:
- Peel and finely grate the horseradish. Mix with crème fraîche, red wine vinegar, and season with sea salt. Clean and slice the beets into matchsticks. Toss with olive oil and red wine vinegar. Plate the smoked salmon, top with horseradish sauce, beets, leaves, and cress. Drizzle with olive oil, sprinkle with black pepper, and top with extra horseradish, if desired. Serve.
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