Hot Smoked Salmon Salad
Fresh, vibrant and ready in under 15 minutes — this hot-smoked salmon salad with horseradish-yogurt dressing is your weeknight winner!
Servings: 2 people
Calories: 283kcal
Equipment
- 1 Chopping Board
- 1 Sharp knife
- 1 Large Serving Platter
- 1 Small Ramekin optional
Ingredients
- 5.5 oz hot smoked salmon
- 1 small fennel bulb sliced finely
- ½ a red onion finely sliced
- 4 precooked beetroots diced
- 1 red apple finely sliced
- 3 cup salad greens eg - spring salad mix
Horseradish Cream
- ¾ teaspoon horseradish cream
- 3 tablespoon greek yogurt
- 1 tablespoon lemon juice approximately juice of half a lemon
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine all the ingredients for the horseradish cream into a bowl. Taste and adjust flavours.
- Place horseradish cream in the centre of a large platter.
- Lay out the salad greens, then top the salad with the remaining ingredients. Use a fork or your hands to shred the salmon.
- Add some extra dill sprigs for decoration (optional)
- To serve, dollop the horseradish cream on the salad, toss and serve.
Video
Notes
Salad Greens - in the USA, use a spring salad mix from local supermarkets. Choose ones that look fresh and always wash them, even if they are pre-washed. In Australia, I use the Coles mix salad leaves bag.
Horseradish Cream - this is found in most supermarkets. It is quite punchy, so start with the recommended amount, then add more if you like it a bit spicier. Balance out the flavour with the lemon juice and salt.
Hot Smoked Salmon - this is found in most supermarkets. You'll need at least 2 fillets for this recipe, which is approximately between 5.5-8oz, which is 150g.
Nutrition
Calories: 283kcal | Carbohydrates: 43g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 1124mg | Potassium: 1442mg | Fiber: 11g | Sugar: 27g | Vitamin A: 1013IU | Vitamin C: 46mg | Calcium: 139mg | Iron: 3mg
