Smoked salmon salad with beetroot, red cabbage and horseradish

Sat, Mar 8, 2014, 01:00

  • Serves: 4
  • Cooking Time: 15 mins
  • Course: Starter
  • Cuisine: Irish


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


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.