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.

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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