Made by Véronique
Published at 2017-01-14, this recipe is for 4 persons and takes 15 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
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!
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