December 13, 2021

How To Prepare Smoked Salmon With Horseradish Creme Fraiche And Beetroot?

By Aussie Meat
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Scottish Premium Smoked Salmon

Scottish Premium Smoked Salmon | Buy 9 Get 1 Free

Preparation Time: 25 mins Cooking Time: 0 mins Serving: 8

  • 100g smoked salmon
  • 200ml tub crème fraîche
  • 3 tbsp hot horseradish sauce
  • 1 tbsp vodka (optional)
  • 2 tsp white wine vinegar
  • 2 tbsp olive oil
  • 1 tsp honey
  • 250g pack cooked beetroot (not in vinegar), finely diced
  • 24 red chicory leaves
  • 60g baby rocket salad
  • few snipped dill sprigs
  • fingers of toast , to serve
  1. Fold the crème fraîche with the horseradish & vodka, if using, with a little salt and pepper. Chill.
  2. In a bowl, mix the vinegar, olive oil & honey. Toss half the dressing through the beetroot & chill until ready to serve.
  3. Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche & bring up the sides of the salmon to make a ‘flower’. Arrange the salad & beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing & serve with toast.

Aussie Meat
Aussie Meat


Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.