Photo: Anna Pelzer
Hot smoked salmon, beetroot salad and horseradish crème fraîche
13 ingredients
30 min + 1 hr
Serves 4
openrecipes
This easy salad requires only a little cooking, but tastes sensational. If you can't find fresh horseradish, you can add fresh dill to a jar of ready-made horseradish cream.
Estimated Nutrition (whole recipe, rough)
347
Calories
21g
Protein
27g
Fat
4g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Smoked Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Horseradish | 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
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes