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Smoked Salmon Salad With Horseradish Crème Fraîche

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

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Smoked salmon salad with horseradish crème fraîche
Veronique van Ohmydish

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

15 minutes 4 people Starters
Smoked salmon salad with horseradish crème fraîche

Ingredients

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  • 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
Smoked salmon salad with horseradish crème fraîche ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • small bowl
  • spoon
  • mandoline, kitchen cutting machine or vegetable peeler


Smoked Salmon Salad With Horseradish Crème Fraîche

15 minutes 4 people Starters

View the original recipe via:
https://ohmydish.com/recipe/smoked-salmon-salad-with-horseradish-creme-fraiche


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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