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Beetroot-marinated salmon with horseradish cream

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

Serving: 4
Time: 1 hour 45 minutes
Difficulty: Easy


  • 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


  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.

Recipe courtesy of Tesco

For more tasty seafood dishes, click here.