Smoked salmon salad with beetroot, red cabbage and horseradish

Serves: 4
Course: Starter
Cooking Time: 0 hr 15 mins

Ingredients

  • <ul> <li>Serves 4</li> <li>330g pickled red cabbage, drained</li> <li>200g crème fraîche</li> <li>2 tbsp horseradish sauce</li> <li>Salt and pepper</li> <li>3 cooked beetroots (about 350g), thickly sliced</li> <li>95g Irish organic smoked salmon</li> <li>Extra virgin olive oil</li> </ul>

This starter dish is so simple to prepare, you’re really only bringing ingredients together. The combination of smoked salmon, beetroot and pickled red cabbage works really well together – capturing the flavours of Eastern European cooking.

Mix the cabbage with the crème fraîche and horseradish sauce and season with salt and pepper. When you prepare this dish, you will have some cabbage in horseradish cream left over: see the tip below.

Season the beetroot and divide evenly between four plates. Spoon some of the cabbage cream over and then drape the smoked salmon in the centre. Drizzle a little olive oil over the dish to serve.

Tip: This beetroot, pickled red cabbage and horseradish chutney goes really well with any smoked fish or grilled meat dish. Store any extra in a sealed jar in the fridge.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford