Smoked salmon

Beets, horseradish & cress

Smoked salmon

Smoked salmon

Serves Serves 4
Time Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 201 10%
  • Fat 12g 17%
  • Saturates 4g 20%
  • Sugars 7.4g 8%
  • Salt 1.2g 20%
  • Protein 15.3g 31%
  • Carbs 8.6g 3%
  • Fibre 2g -
Of an adult's reference intake
Tap For Method


  • 4 cm piece of fresh horseradish , or jarred horseradish
  • 100 ml half-fat crème fraîche
  • 300 g raw beets
  • 200 g smoked salmon , from sustainable sources
  • 1 punnet of cress
Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Peel and finely grate the horseradish. Stir 1 tablespoon into the crème fraîche, add a splash of red wine vinegar, then season to taste with sea salt.
  2. Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Dress with 1 tablespoon each of extra virgin olive and red wine vinegar.
  3. Divide the smoked salmon between plates, followed by a spoonful of the horseradish sauce, the beets and any reserved leaves, and some cress.
  4. Drizzle with a teaspoon of extra virgin olive oil and a pinch of black pepper, then serve with an extra grating of horseradish, if you like.