If you’re on the hunt for a dish that’s as visually stunning as it is delicious, this Hot Smoked Salmon Salad with Fennel, Beetroot, and Horseradish Cream Recipe will quickly become a favorite in your recipe collection. It’s a harmonious blend of smoky salmon, crisp fennel, earthy beetroot, and the zesty kick of horseradish cream that wakes up every bite. Perfect for a light dinner or a fancy lunch, this salad is all about fresh, vibrant flavors paired with textures that keep your palate engaged from start to finish.

Ingredients You’ll Need

The image shows an arrangement of food items placed on a white marbled surface. On the top left is a vacuum-sealed pack of sausages with a bright pink label, next to it on the right is a clear plastic pack containing a rectangular piece of hot smoked salmon with an orange color. Below the salmon is a white bowl filled with a creamy white spread. At the bottom left are whole fresh vegetables and fruit: a red apple, half a lemon showing its yellow inside, a white bulb of fennel, and a red onion. Alongside these is a small jar of horseradish cream with a red lid. On the far right is a clear plastic bag containing a mix of green leafy salad labeled

This recipe leans on simple, fresh ingredients that each bring something special to the table—whether it’s crunch, creaminess, or a pop of color. Gathering these essentials is the first step to creating a salad that’s both wholesome and show-stopping.

150 g hot smoked salmon: The star of the dish, providing rich, smoky flavor and tender texture.
1 small fennel bulb, sliced finely: Adds a refreshing crunch with a subtly sweet, anise flavor.
½ red onion, finely sliced: Brings a mild sharpness that balances the creaminess.
4 precooked beetroots, diced: Offers earthy sweetness and vibrant, eye-catching color.
1 red apple, thinly sliced: Adds juicy crispness and a touch of natural sweetness.
3 cups salad greens: A fresh, leafy base that ties the salad together with lightness.
¾ teaspoon horseradish cream: Gives the horseradish component a creamy, tangy kick without overpowering the dish.
3 tablespoons Greek yogurt: Creates the perfect creamy base for the dressing.
1 tablespoon lemon juice: Lends brightness and balances the flavors in the horseradish cream.
5 sprigs of dill, finely diced (optional): Adds an herby freshness to finish.
Salt and pepper, to taste: Essential seasoning that brings all the flavors together.

How to Make Hot Smoked Salmon Salad with Fennel, Beetroot, and Horseradish Cream Recipe

Step 1: Prepare the Horseradish Cream

Start by combining the horseradish cream, Greek yogurt, and lemon juice in a small bowl. Stir well until smooth and creamy. Add the finely diced dill now if using, and season with salt and pepper to taste. This zesty, creamy dressing will beautifully complement the smoky salmon and fresh veggies.

Step 2: Assemble the Salad Base

In a large salad bowl, toss together the salad greens, finely sliced fennel, red onion, diced beetroot, and thin apple slices. The combination of crunchy, sweet, and earthy ingredients adds vibrant layers of flavor and texture that make this salad so exciting.

Step 3: Add the Hot Smoked Salmon

Gently flake or tear the hot smoked salmon into bite-sized pieces and place on top of the salad mixture. The warm, smoky richness of the salmon melds perfectly with the crisp vegetables.

Step 4: Drizzle and Serve

Drizzle the horseradish cream dressing over the salad just before serving. Toss lightly if you like, but it’s just as lovely presented with the dressing on top, making each forkful a delightful mix of flavors and textures.

How to Serve Hot Smoked Salmon Salad with Fennel, Beetroot, and Horseradish Cream Recipe

An oval white plate with six layers of ingredients arranged around a small white bowl in the center on a white marbled surface. The first layer is mixed green lettuce leaves covering the plate. The second layer adds thin rings of light purple onion spread evenly over the lettuce. The third layer includes light yellow strips laid atop the onion. The fourth layer features thinly sliced apple pieces placed evenly around the plate. The fifth layer adds dark red chunks of beetroot scattered over the apples and greens. The final sixth layer shows small pieces of pink salmon scattered on top of all the other ingredients, completing the salad. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh dill sprigs or a few capers added on top give an extra herby punch and a bit of briny pop that pairs exquisitely with the salmon. A light sprinkle of freshly ground black pepper finishes the dish with a subtle hint of warmth.

Side Dishes

This salad shines on its own for a light meal, but for a more substantial dinner, serve alongside crusty sourdough bread or simple roasted new potatoes. A crisp white wine or sparkling water infused with lemon can elevate the whole experience.

Creative Ways to Present

Try layering the salad in clear glass bowls to showcase the colors and textures, or serve it on a large platter for sharing. You can also create individual portions in small cups for a stunning appetizer presentation at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad and dressing separately in airtight containers in the fridge. This helps keep the greens crisp and the salmon fresh. Consume within 1-2 days for the best flavor.

Freezing

Due to the fresh vegetables and salad greens, freezing is not recommended as the texture and freshness will suffer. However, you can freeze the hot smoked salmon separately if needed, ensuring it’s properly wrapped before freezing.

Reheating

This salad is best enjoyed cold or at room temperature. Reheating is not ideal because it can affect the delicate texture and flavor of the smoked salmon and fresh vegetables.

FAQs

Can I use cold smoked salmon instead of hot smoked salmon?

Cold smoked salmon has a more delicate texture and less smoky flavor compared to hot smoked. You can substitute it, but expect a milder taste and adjust seasoning accordingly.

Is there a substitute for horseradish cream?

If you don’t have horseradish cream, you can use prepared horseradish mixed with a little sour cream or mayonnaise for a similar kick and creaminess.

Can this salad be made vegan?

To make it vegan, replace the smoked salmon with smoked tofu or grilled vegetables and swap the Greek yogurt and horseradish cream with a plant-based yogurt and horseradish sauce alternative.

What type of salad greens work best?

Mixed baby greens, arugula, or a spring mix with a bit of peppery bite are ideal. They add freshness without overpowering the other flavors.

How do I store the horseradish cream?

The horseradish cream should be kept in a sealed container in the refrigerator and used within 2-3 days for the best taste and freshness.

Final Thoughts

This Hot Smoked Salmon Salad with Fennel, Beetroot, and Horseradish Cream Recipe is such a joy to make and enjoy, combining so many lovely flavors and textures effortlessly. Whether for a special meal or just a fresh weeknight dinner, it never fails to impress. Give it a try—you might just find yourself making it again and again!

Hot Smoked Salmon Salad with Fennel, Beetroot, and Horseradish Cream Recipe