Meals and Courses

Smoked Salmon and Beet Salad with Creamy Dressing

cook 10 mins
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Ingredients
  • 100 g (3 1/2 oz) cooked fresh beetroot, quartered
  • 75 g (3 oz) beet or baby spinach leaves
  • 100 g (3 1/2 oz) smoked salmon slices
  • crusty brown bread, to serve (optional)
  • 1/2 teaspoon white wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons soured cream
  • 1–3 teaspoons horseradish sauce
  • salt and pepper
Directions
  • Mix together all the dressing ingredients, then season well.
  • Arrange the remaining ingredients on serving plates, then drizzle over the dressing. Serve immediately with slices of crusty brown bread, if you like.
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