Photo: Caroline Attwood
Smoked salmon with horseradish crème fraîche & beetroot
12 ingredients
25 min
Serves 8
openrecipes
This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours
Estimated Nutrition (whole recipe, rough)
398
Calories
20g
Protein
27g
Fat
18g
Carbs
Counts 5 of 11 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Smoked Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Horseradish | not in our table | 0 |
| Sauce | not in our table | 0 |
| Vodka | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Chicory Leaves | not in our table | 0 |
| Rocket Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes