Hot Smoked Salmon, Beetroot Salad and Horseradish Crème Fraîche

Steamed beetroot salad served with flaked hot smoked salmon and a zesty horseradish and dill crème fraîche dressing.

Healthy Seafood Salmon Gluten Free Beetroot

Estimated Nutrition

Calories

263.2

kcal / serving

1052.8 kcal total

Carbs

7.1g

per serving

28.5 g total

Fat

22.1g

per serving

88.2 g total

Protein

9.1g

per serving

36.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Balsamic Vinegar

aged

Dairy

100

Crème Fraîche

NutsSeeds

pinch

Sea Salt

pinch

Black Pepper

freshly ground

tbsp

Dill

fresh, chopped

pinch

Sea Salt

tbsp

Dill

fresh, chopped

OilsFats

tbsp

Extra Virgin Olive Oil

Seafood

120

Hot Smoked Salmon

bradon rost style, flesh roughly flaked

Vegetables

480

Mixed Beetroot

washed, leaves reserved, such as Candy, Bull's Blood and Golden

Shallot

peeled and finely sliced

tsp

Horseradish

freshly grated

handful

Beetroot Leaves

fresh or baby leaves

Method

Boil a large pan of water and place a steamer insert on top.

Steam the beetroot for 35 to 40 minutes until tender.

Peel the beetroot and slice into 0.5cm thick pieces.

Mix the beetroot with olive oil, balsamic vinegar, shallot, salt, and pepper.

Combine the horseradish, crème fraîche, dill, and salt in a bowl.

Plate the beetroot salad and top with flaked salmon and extra dill.

Serve the salad with beetroot leaves and the horseradish cream on the side.