Smoked salmon with horseradish crème fraîche & beetroot

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

  • Prep:25 mins
    No cook
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 175
  • fat 10g
  • saturates 4g
  • carbs 6g
  • sugars 5g
  • fibre 1g
  • protein 16g
  • salt 2.9g


  • 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)


  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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