Succulent baked salmon beneath a vibrant topping of shredded beetroot and horseradish. Easy & quick to prepare, strikingly beautiful & delicious to eat!
OK, OK, Pesach was already 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…
Waste not want not
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 (well, DH anyway), ‘proper’ chrayne should not be sweet, but should give you shooting pains through the top of your head and clear your sinuses.
The beet goes on
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…
Pretty in pink
I assembled the fish and topping a while before baking 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. You can spice it up – or down – according to your preference.
My daughter 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.
No fresh horseradish? No problem!
If you don’t have a horseradish root lurking in your fridge for this recipe, you could buy a chunk specially, but it’s also possible to substitute a couple of spoonfuls of prepared jarred horseradish for its fresh cousin. Taste and adjust the amount depending on the strength of the jarred stuff, which can be quite variable.
This makes four fillets of salmon. Delicious!
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Roasted salmon with beetroot & horseradish
- 350 g bunch beetroot (approx. 12 oz)
- 25 g piece fresh horseradish root (¾-1 oz, approx. 2 tbsp when grated)
- 1-2 spring onions
- 2 tbsp olive oil + a little for oiling the baking sheet
- 4 salmon fillets (120-150g / 4-5 oz each)
- 1½ tbsp 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.
- Preheat the oven to 180°C (350°F). Line a baking sheet with foil and brush with a little olive oil. Arrange the salmon fillets on the baking sheet.
- Spread approximately 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 180°C (350°F) for around 15 minutes until the fish is cooked through. Serve, and enjoy!
You might also enjoy this Scandi-Inspired mustard & dill salmon with lingonberry sauce, this fabulous salmon topped with pine nuts, orange and rosemary, or this delicious salmon with sun-dried tomatoes.
If you’re looking to use up more fresh horseradish root, how about this beet salad with baby arugula, red onion and horseradish vinaigrette from Ronnie Fein.