Hot Smoked Salmon, Beetroot Salad And Horseradish Crème Fraîche
This vibrant and flavorful beetroot salad with hot smoked salmon is a delightful dish that combines earthy beets with the rich, smoky taste of salmon. The beetroot is steamed to tender perfection and mixed with a tangy dressing, while the horseradish crème fraîche adds a creamy and slightly spicy element to the dish. Topped with fresh dill and served with beetroot leaves on the side, this salad is as visually appealing as it is delicious, making it a perfect starter or light meal option.
— Constant Cookbook
Ingredients
- 480g/17oz mixed beetroot
- 2 tbsp extra virgin olive oil
- 2 tsp aged balsamic vinegar
- 30g/1½oz shallot
- 4 pinches sea salt
- 2 pinches freshly ground black pepper
- 100g/3½oz crème fraîche
- 1 tsp finely grated fresh horseradish
- 2 tbsp chopped fresh dill
- 2 pinches sea salt
- 120g/4½oz hot smoked salmon
- 2 tbsp chopped fresh dill
- 1 small handful fresh beetroot
Instructions
- For the beetroot salad, bring a large pan of water with a tight fitting lid to the boil, place a steamer insert on top. Add the beetroot, cover the pan and steam for 35-40 minutes, or until tender. (The beetroot is cooked through when a knife inserted into the centre meets no resistance.)
- Remove the beetroot and set aside to cool slightly before peeling (you may wish to wear gloves when you peel the beetroot to prevent your hands from staining). Slice the beetroot into bite-sized pieces (about 0.5cm/½in thick), then place into a bowl with the olive oil, balsamic vinegar and shallot. Mix well, then season, to taste, with salt and freshly ground black pepper.
- For the horseradish crème fraîche, mix all of the horseradish crème fraîche ingredients together, taste, and adjust the seasoning, if required.
- To serve, divide the beetroot salad among 4 serving plates, scatter the salmon over the top and sprinkle over a little chopped dill. Arrange some fresh beetroot leaves on the side. Spoon the horseradish crème fraîche into small serving bowls and serve alongside.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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