A delicious appetizer featuring smoked salmon and roasted beetroots with creamy horseradish sauce and dill. The horseradish sauce combines the beetroots and salmon very well in this dish. You can roast the beetroots in the oven or buy pre-cooked ones.
Ingredients
- 2 medium beetroots
- 100 g smoked salmon
- 2 tablespoons dill
- freshly ground black pepper
- Horseradish Sauce
- Accompaniments: bread and 1/2 lemon or lime for serving
Preparation
Preheat the oven to 190 degrees Celsius. Wash the beetroots, dry them, wrap them in aluminum foil, and bake for over an hour in the oven until they are soft (you can check with a knife or fork). Remove the skin and cut into sticks (preferably thinner than shown in the picture). Prepare the horseradish sauce according to the RECIPE. On a plate, arrange pieces of salmon, cover with beetroots and dollops of horseradish sauce. Sprinkle with dill and black pepper. Serve with bread and additional horseradish sauce in a bowl. Drizzle the salmon with lemon or lime juice.
