Ingredients
Salad
- 150 g (5.5 oz) hot smoked salmon
- 1 small fennel bulb, sliced finely
- ½ red onion, finely sliced
- 4 precooked beetroots, diced
- 1 red apple, finely sliced
- 3 cups salad greens
Horseradish Cream Dressing
- ¾ teaspoon horseradish cream
- 3 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 5 sprigs dill, finely diced (optional)
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Salad Ingredients: Begin by finely slicing the fennel bulb and red onion, dicing the precooked beetroots, and thinly slicing the red apple. Combine these with the salad greens in a large mixing bowl.
- Make the Horseradish Cream Dressing: In a small bowl, mix together the horseradish cream, Greek yogurt, lemon juice, and finely diced dill if using. Season with salt and pepper to taste, stirring well until the dressing is smooth and creamy.
- Assemble the Salad: Flake or roughly chop the hot smoked salmon and add it to the bowl with the vegetables and greens. Drizzle the prepared horseradish cream dressing over the salad.
- Toss and Serve: Gently toss all ingredients together to evenly coat the salad with the dressing. Serve immediately to enjoy the fresh textures and flavors.
Notes
- Use precooked beetroots to save time and add a naturally sweet earthiness to the salad.
- Adjust horseradish cream quantity according to your preferred spice level.
- The salad can be served on its own for a light dinner or paired with crusty bread for a more filling meal.
- Fresh dill is optional but adds a lovely herbaceous note to the dressing.
- For a nuttier flavor and additional texture, consider sprinkling toasted walnuts or pecans on top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: No-Cook
- Cuisine: European
- Diet: Low Fat
