Smoked salmon and horseradish cream with crunchy cucumber and caraway seed salad

Smoked salmon and horseradish cream with crunchy cucumber and caraway seed salad

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Smoked salmon used to be something special that you would eat only at dinner parties or on special occasions, but this has changed as prices have come down. If you buy a whole side of smoked salmon, you can cut it into three or four pieces and freeze them separately. Freshly cut smoked salmon tastes far better than pre-cut slices, so try to do it yourself.

Ingredients

Quantity Ingredient
300g mixed green salad leaves
1 cucumber
1 tablespoon caraway seeds
12 slices smoked salmon

Dressing

Quantity Ingredient
300ml half-fat creme fraiche
1/2 teaspoon sugar
2 tablespoons fresh horseradish, grated
or 2 tablespoons preserved horseradish
1 tablespoon lemon juice
salt
pepper

Method

  1. Tear the salad leaves into smaller pieces. Cut the cucumber in half lengthways and then cut it into thin slices. Mix the salad leaves, cucumber and caraway seeds in a salad bowl.
  2. To make the dressing, mix the crème fraîche, sugar and horseradish together, stirring very gently, because if you beat half-fat crème fraîche it becomes runny. Add the lemon juice and season with salt and freshly ground pepper.
  3. Toss half the dressing into the salad and put the rest into a dish to hand around separately. Arrange the smoked salmon on plates with the dressed salad on the side. Serve with nice home-baked bread, such as caraway seed bread or yogurt and whole wheat loaf.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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