A soft and light salad with smoked salmon, horseradish, fennel, red beets and more. Delicious and perfect combination of flavors.
The main thing:
Other stuff:
Made by Véronique
Published at 2017-01-14, this recipe is for 4 people and takes 15 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 18-02-2021
View the original recipe via:
https://ohmydish.com/recipe/smoked-salmon-salad-with-horseradish-creme-fraiche
Remove the hard parts and green parts from the fennel bulb and slice it into thin slices. You can use a mandoline, kitchen cutting machine or vegetable peeler to get the best result.
If you don't use the fennel immediately, you can keep it in ice water to prevent it from discolouring and to make them extra crunchy. Cut the small pickles diagonally in half and the red beets into slices.
Rinse and dry the mixed greens if needed. Create a 'dressing' by combining crème fraîche with horseradish and season with pepper and salt.
Divide about 4 slices of red beets per plate. Combine arugula and fine sliced fennel and drizzle with olive oil. Divide the greens and fennel over the plates along with about 3 small pickles per plate.
Finish the salad with smoked salmon slices, horseradish 'dressing' and optional some more olive oil, pepper and salt. Enjoy!