Recipes

Hot smoked salmon, beetroot salad and horseradish crème fraîche

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.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the salmon and beetroot salad

For the horseradish crème fraîche

To serve

  • 120g/4½oz hot smoked salmon, such as bradon rost, flesh roughly flaked
  • 2 tbsp chopped fresh dill
  • 1 small handful fresh beetroot leaves, or other baby leaves