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Salad · Scandinavian

Beetroot-Cured Gravlax Salad with Horseradish

20 min Serves 4 ~189 kcal/serving ~£9.20 (£2.30/serving) Gluten-freePescatarian

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Ingredients

  • 250 g gravlax (cured salmon)
  • 2 raw beetroot
  • 1 cucumber
  • 2 tbsp horseradish sauce
  • 3 tbsp soured cream
  • 10 g fresh dill

Nutrition (per serving)

Calories
189 kcal
Protein
15.6 g
Carbohydrate
8.5 g
of which sugars
7.3 g
Fat
9.8 g
of which saturates
2.7 g
Fibre
2.2 g
Salt
3.03 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel and coarsely grate the raw beetroot, then pat dry on kitchen paper.

  2. 2

    Slice the cucumber thinly.

  3. 3

    Mix the horseradish sauce and soured cream together.

  4. 4

    Arrange the gravlax, grated beetroot and cucumber on plates, drizzle with the horseradish dressing and scatter with the chopped dill.

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