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Beetroot-marinated salmon with horseradish cream recipe

Beetroot-marinated salmon with horseradish cream recipe

4 ratings

A classic, crowd-pleasing combination of salmon, beetroot, horseradish and new potatoes come together in this gluten-free salmon recipe for four. See method

  • Serves 4
  • 30 mins to prepare and 15 mins to cook, plus 1 hr marinating
  • 634 calories / serving
  • Gluten-free

Ingredients

  • 1 large beetroot (about 120g), peeled
  • 30g fresh dill, roughly chopped
  • 500g boneless salmon half side
  • 500g miniature potatoes
  • 1 tbsp olive oil
  • 200g reduced-fat crème fraîche
  • 3 tbsp creamed horseradish sauce
  • 1 lemon, zested 
  • 20g salted butter
  • 100g butterhead salad
  • 1 avocado, stoned, peeled and cubed
  • 1 tbsp French-style dressing

Perfect with:

  • Tesco Finest Pouilly Fume 75Cl
  • Tesco Finest Marlborough Sauvignon Blanc 75Cl
  • Tesco Finest 1531 Blanquette De Limoux 75Cl

Perfect with:

  • Tesco Finest Pouilly Fume 75Cl
  • Tesco Finest Marlborough Sauvignon Blanc 75Cl
  • Tesco Finest 1531 Blanquette De Limoux 75Cl

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    If you haven't got any baby potatoes, try dicing a large white potato instead

    Each serving contains

    • Energy

      2645kj
      634kcal       32%

    • Fat

      43g 61%

    • Saturates

      13g 64%

    • Sugars

      7g 8%

    • Salt

      0.5g 8%

    of the reference intake
    Carbohydrate 28.2g Protein 35g Fibre 3g

    Method

    1. Grate the beetroot and mix it together with half the dill. Line a baking tray with baking paper and lay the salmon on it, skin side down. Spread the beetroot mixture over the salmon and set aside to marinate for 30 mins-1 hr.
    2. Preheat the oven to gas 6, 200˚C, fan 180˚C. Bring a large pan of water to the boil, add the potatoes and cook for 15 mins until tender when pierced with a knife.
    3. Remove the beetroot mixture from the salmon and discard. Drizzle over the olive oil and bake for 15 mins or until the salmon is just cooked through.
    4. Meanwhile, in a small bowl mix together the crème fraîche, horseradish sauce and lemon zest.
    5. When the potatoes are cooked, drain and allow to steam-dry for 1 min. Tip into a serving bowl with the butter and most of the reserved dill and toss to coat the potatoes.
    6. Toss together the butterhead salad, avocado and French-style dressing.
    7. Scatter the remaining dill over the salmon and serve with the horseradish cream, potatoes and the salad.

    See more Salmon recipes

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