- 50 gram arugula or other mixed greens of your choice
- 2 pre-cooked red beets
- 200 gram smoked salmon
- 4 tablespoons crème fraîche
- 1 tablespoons grated horseradish
- 1/2 fennel bulb
- 12 small pickles
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- small bowl
- mandoline, kitchen cutting machine or vegetable peeler
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 discoloring 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.
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!