Name: Smoked Salmon Beet Horseradish Salad
Total time: 40 min
Yield: 1 portions
Ingredients: 80 g Smoked Salmon Ready-to-eat smoked salmon; 30 g Greek Yogurt; 120 g Beets Raw, peeled; 35 g Watercress; 4 g Horseradish Fresh root, peeled and finely grated; 3 g Dill; 2 tsp Lemon Juice; To taste Salt; To taste Black Pepper

25 min1

Simmer

Cut the peeled beets into 1 cm cubes. Simmer in a pan of water for 20-25 minutes until a knife passes through easily. Drain and cool under cold drinking water, then dry well.

2

Mix the yogurt, finely grated horseradish, lemon juice and chopped dill. Season with salt and pepper. Wash and dry the watercress.

3

Arrange the watercress and cooled beets in a bowl. Tear the smoked salmon into bite-size pieces and add it, then spoon over the dressing.

Smoked Salmon Beet Horseradish Salad

Ingredients

Steps