Smoked Salmon with Beetroots

Smoked Salmon with Beetroots

A delicious appetizer featuring smoked salmon and roasted beetroots with a creamy horseradish sauce and dill. The horseradish sauce complements the beetroots and salmon beautifully. You can either roast the beetroots in the oven or purchase pre-cooked beetroots.


  • 2 medium beetroots
  • 100 g smoked salmon
  • 2 tablespoons dill
  • freshly ground black pepper Horseradish Sauce Extras: bread and 1/2 lemon or lime for serving


Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Wash and dry the beetroots, wrap them in aluminum foil, and roast for over an hour in the oven until tender (check with a knife or fork). Peel the beetroots and slice them into thin strips (preferably thinner than what is seen in the photo).

Prepare the horseradish sauce according to the RECIPE.

On a plate, arrange pieces of smoked salmon, cover with beetroots, and dollops of horseradish sauce. Sprinkle with dill and black pepper. Serve with bread and extra horseradish sauce in a small bowl. Drizzle the salmon with lemon or lime juice.

Enjoy your smoked salmon with beetroots!

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