Smoked salmon salad with horseradish crème fraîche
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Smoked salmon salad with horseradish crème fraîche

A soft and light salad with smoked salmon, horseradish, fennel, red beets and more. Delicious and perfect combination of flavors.

15 minutes
4 persons
Smoked salmon salad with horseradish crème fraîche ingredients

Recipe smoked salmon salad with horseradish crème fraîche

Ingredients

4 persons
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Véronique Pouw

Made by Véronique

Published at 2017-01-14, this recipe is for 4 persons and takes 15 minutes.

Updated at: 2024-07-31

Let's get started
Preparation time
10 minutes
Time cooking
5 minutes
Total time
15 minutes

Preparation – 10 minutes

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.  

Smoked salmon salad with horseradish crème fraîche
Smoked salmon salad with horseradish crème fraîche

Finishing up the smoked salmon salad with horseradish crème fraîche – 5 minutes

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!

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