OK, OK, so Pesach was a couple of months ago, but I still have most of a horseradish root lingering in the bottom of the vegetable drawer. Every year it’s the same, you use a couple of inches of fresh horseradish at your seder, then the remainder slowly withers in the fridge until you finally throw it away some time around Rosh Hashanah. Oy…
Well, this time I was determined to use at least some of it up. And since there’s only so much horseradish sauce a person can eat, I looked for inspiration elsewhere.
Traditionally in Jewish cuisine, horseradish is combined with beetroot to make chrayne – a pungent, bright pink condiment most usually served with gefilte fish. It’s readily available in jars and is usually the subject of arguments over its strength and/or sweetness. According to connoisseurs (oh, OK then, DH), ‘proper’ chrayne should not be sweet, but should give you shooting pains through the top of your head (a bit like wasabi). Hmmm.
We love beetroot in this house, so shooting pains aside, mixing the horseradish with beets seemed like a sensible thing to do. And beets go well with salmon. And so does horseradish. Let’s face it, this dish basically made itself.
I love the way the beetroot mixture looks like thatch, or even a crazy punk hair-do, on top of the salmon. Maybe I’ve been at the horseradish vodka a little too much…
I assembled this a while before cooking it, and the bright pink colour leached prettily into the salmon, which was an added bonus, aesthetically speaking. We all enjoyed eating it, although DH thought I should have used more horseradish – see comment above re. shooting pains…
Kipper disassembled hers and ate the salmon and the beetroot separately, so we had to scrub her purple hands clean at bath time! Not a dish to be served to small people wearing their best clothes, I suspect.
(I should point out that it is possible to make this yummy salmon with horseradish that you’ve bought specifically for the purpose, and you could even substitute a couple of spoonfuls of prepared jarred horseradish instead of fresh.)
This makes four fillets of salmon. Delicious!
- 350g bunch beetroot
- 25g piece fresh horseradish root
- 1-2 spring onions
- 2 tbsp olive oil (+ a little for oiling the baking sheet)
- 4 salmon fillets
- 4 tsp natural yogurt
- Peel and grate the beetroots. Peel and finely grate the horseradish root. Trim and thinly slice the spring onions.
- Heat the olive oil over a medium heat in a large skillet. Fry the grated beetroot for five minutes, stirring occasionally. Add the horseradish and spring onions and continue to cook, stirring, for another 2-3 minutes. Remove from the heat.
- Line a baking sheet with foil and brush with a little olive oil. Arrange the salmon fillets on the baking sheet.
- Spread 1 tsp of yogurt over each salmon fillet. Divide the beetroot mixture between the pieces of fish, pressing it onto the top of each one.
- Bake at 180C fro around 15 minutes until the fish is cooked through.
- Serve, and enjoy!
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If you’re looking for more ideas to use up your fresh horseradish root, how about these smoked salmon canapés from Ceri at Natural Kitchen Adventures, this giant potato & horseradish pancake from Tami at the Weiser Kitchen, or this beet salad with baby arugula, red onion and horseradish vinaigrette from Ronnie Fein.