Best Horseradish Vinaigrette Recipes

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RED AND BLACK PEPPER CRUSTED FILET MIGNON WITH HONEY-MUSTARD, HORSERADISH, MINT SAUCE AND FRISEE SALAD WITH WARM VINAIGRETTE AND POACHED EGG



Red and Black Pepper Crusted Filet Mignon with Honey-Mustard, Horseradish, Mint Sauce and Frisee Salad with Warm Vinaigrette and Poached Egg image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons olive oil
3 slices country bread, crusts removed and cut into 1/8-inch dice
Salt and freshly ground pepper
1/2 pound slab bacon cut into 1/2-inch lardons
2 shallots, thinly sliced
2 cloves garlic, finely sliced
1/4 cup white wine vinegar
8 cups frisee, washed, dried and cut into bite sized pieces
4 poached eggs
4 (3 to 4-ounce) filet mignon
Kosher salt
2 teaspoons ancho chile powder
2 teaspoons coarsely ground black pepper
1 tablespoon plus 1 teaspoon olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon freshly grated horseradish or prepared (drained)
1 tablespoon finely chopped fresh mint
Salt

Steps:

  • Heat oil in a large saute pan over medium high heat. Add the bread cubes and season with salt and pepper. Cook until golden brown and place on a plate lined with paper towels. Heat a medium saute pan over high heat. Add the bacon and cook until golden brown. Remove bacon with a slotted spoon to a plate lined with paper towels. Add the shallots and garlic to the pan and cook until soft. Add the vinegar and cook for 30 seconds. Season with salt and pepper to taste. Place the frisee, croutons, and bacon in a bowl add the vinaigrette and toss to coat. Divide the salad onto 4 plates and top with a poached egg.
  • Season filet with salt on both sides. Sprinkle 1 side of each filet with 1/2 teaspoon of the ancho chile powder and 1/2 teaspoon of the coarsely ground black pepper. Heat the olive oil in a large saute pan over high heat until almost smoking. Place the filet, pepper-side down in the pan and saute for 2 to 3 minutes or until a crust forms. Turn the filet over, reduce heat to medium and continue cooking until desired doneness, 2 to 3 minutes for medium-rare. Let rest 2 to 3 minutes before serving, spoon 1 tablespoon of the sauce over each steak.
  • Combine all ingredients in a small bowl and season with salt to taste.

GRILLED QUAIL WITH POMEGRANATE MOLASSES AND HORSERADISH GLAZE WITH SPICY WALNUTS AND TANGERINE VINAIGRETTE



Grilled Quail with Pomegranate Molasses and Horseradish Glaze with Spicy Walnuts and Tangerine Vinaigrette image

Provided by Bobby Flay

Yield serves 4

Number Of Ingredients 14

Glaze
1/4 cup pomegranate molasses
1 heaping tablespoon prepared horseradish, drained
1 tablespoon Dijon mustard
Salt and pepper
Quail
8 quail, deboned
Salt and pepper
Glaze
Spicy Glazed Walnuts
1 cup sugar
1/4 cup water
Pinch of cayenne
1/2 cup toasted walnuts

Steps:

  • Combine all ingredients in a small bowl.;
  • Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.;
  • Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
  • Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
  • Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
  • Combine all ingredients in a small bowl and season with salt and pepper to taste.
  • Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
  • Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.

SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE



Spring Vegetable Salad with Horseradish and Lemon Vinaigrette image

Provided by James Briscione

Categories     side-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 10

1 tablespoon white wine vinegar
1 tablespoon grated horseradish
2 teaspoons lemon extract
3 tablespoons extra-virgin olive oil
Kosher salt
4 cups mixed petite peas, snow peas, sugar snaps, string beans and/or asparagus
2 radishes, thinly sliced (about 1/2 cup)
1 kirby cucumber, thinly sliced (about 1 cup)
1 tablespoon chopped fresh dill
2 tablespoons fresh micro mint or pea tendrils

Steps:

  • For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
  • Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
  • Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
  • Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

SEARED SALMON WITH HORSERADISH MUSTARD VINAIGRETTE



Seared Salmon with Horseradish Mustard Vinaigrette image

Categories     Mustard     Quick & Easy     Horseradish     Salmon     Gourmet

Yield Serves 2

Number Of Ingredients 7

two 6-ounces pieces salmon fillet
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
2 teaspoons drained bottled horseradish

Steps:

  • Pat salmon dry and coat with salt and pepper. In a heavy skillet (preferably cast iron) heat 1 tablespoon of oil over moderately high heat until hot but not smoking and sear salmon, skin side down, 5 minutes. Reduce heat to moderately low. Turn salmon and cook 4 minutes more, or until it just flakes.
  • While salmon is cooking, in a small bowl whisk together vinegar, mustard, horseradish, remaining 2 tablespoons oil, and salt and pepper to taste until emulsified.
  • Serve vinaigrette over salmon.

ASPARAGUS WITH HORSERADISH VINAIGRETTE



Asparagus With Horseradish Vinaigrette image

Provided by Amanda Hesser

Categories     weekday, side dish

Time 20m

Yield Serves 4

Number Of Ingredients 9

Sea salt
1 1/2 pounds very thin asparagus
2 tablespoons freshly grated horseradish
1 shallot, finely chopped
1/4 cup Champagne vinegar
Freshly ground black pepper
1 cup vegetable or canola oil
2 tablespoons mixed fresh herbs, roughly chopped
1 hard-boiled egg, finely chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender. Plunge into a bowl of ice water. Drain.
  • In a small bowl, whisk together the horseradish, shallot, Champagne vinegar and a little salt and pepper. Whisk in the oil. Taste and adjust seasoning.
  • Divide asparagus among 4 dishes and dress with horseradish vinaigrette. Sprinkle the herbs and chopped egg over asparagus.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 51 grams, Carbohydrate 11 grams, Fat 56 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 638 milligrams, Sugar 5 grams, TransFat 0 grams

HORSERADISH VINAIGRETTE



Horseradish Vinaigrette image

Here is a recipe I made up trying to put a spin on the traditional vinaigrette dressing. It has a lot of flavor and a bit of a kick. You can adjust the amount of mustard to fit your taste.

Provided by Chris

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 4

¼ cup balsamic vinegar
¼ cup horseradish mustard
½ cup extra-virgin olive oil
1 teaspoon black pepper

Steps:

  • In a small bowl, whisk together the balsamic vinegar, mustard, olive oil and black pepper. The dressing should come out a little creamy but not too thick.

Nutrition Facts : Calories 147 calories, Carbohydrate 2.4 g, Cholesterol 0.7 mg, Fat 15.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 2.2 g, Sodium 88.3 mg, Sugar 1.4 g

SALMON SALAD WITH HORSERADISH VINAIGRETTE



Salmon Salad with Horseradish Vinaigrette image

Chunks of poached salmon,tender potatoes, and crispharicots verts are the baseof this zesty salad topped withtangy horseradish dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 11

1 1/2 pounds new potatoes (about 10)
1 1/2 tablespoons coarse salt, plus more for seasoning
10 ounces haricots verts, stem ends trimmed
1/4 cup red-wine vinegar or sherry vinegar
1/4 cup prepared horseradish
1/2 cup extra-virgin olive oil
Freshly ground pepper
1/2 cup finely diced red onion
1/4 cup finely diced fresh chives
1 1/2 pounds poached or grilled salmon fillet, skin removed
6 ounces greens (optional)

Steps:

  • Place potatoes in a large saucepan; fill with cold water. Add 1 tablespoon salt; bring to a boil. Reduce to a simmer; cook until fork tender, 30 to 35 minutes. Remove from heat. Drain; set aside.
  • Fill a large bowl with ice and water; set aside. Rinse saucepan; fill with cold water. Bring to a rolling boil. Add remaining 1/2 tablespoon salt and beans; cook until bright green and tender, about 5 minutes. Remove from heat. Drain; plunge into ice bath. Drain; pat dry.
  • Combine vinegar and horseradish in a small bowl. Whisk in olive oil; season with salt and pepper.
  • Halve potatoes and beans; place in a bowl. Add red onion and chives and half of the dressing; toss gently. Divide vegetables among four plates. Slice salmon into fork-size pieces. Place salmon on top of vegetables; drizzle with remaining dressing. Serve with greens if desired.

HORSERADISH-MUSTARD VINAIGRETTE



Horseradish-Mustard Vinaigrette image

Categories     Mustard     Horseradish

Yield makes about 1/2 cup

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
2 tablespoons distilled white vinegar
1 shallot, minced
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
Sea salt and freshly ground black pepper

Steps:

  • Combine the olive oil, vinegar, shallot, horseradish, and mustard in a small bowl or a jar with a tight-fitting lid. Whisk or shake until well combined, season with salt and pepper to taste, and serve or refrigerate in an airtight container until ready to serve.

HAM AND GRAPE SALAD WITH HORSERADISH CHIVE VINAIGRETTE



Ham and Grape Salad with Horseradish Chive Vinaigrette image

Time 20m

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup bottled horseradish (not drained)
1 tablespoon mayonnaise
3 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons olive oil
1/2 lb thinly sliced ham, cut into 1/2-inch-wide strips (3 cups)
1/2 lb seedless green grapes, quartered lengthwise
3 celery ribs, strings removed and ribs sliced crosswise 1/4 inch thick
1/4 cup finely chopped fresh chives
1 small head romaine, thinly sliced crosswise

Steps:

  • Whisk together horseradish, mayonnaise, vinegar, salt, pepper, and oil in a large bowl. Add ham, grapes, celery, and chives and toss until coated.
  • Serve on romaine slices.

ASPARAGUS WITH HORSERADISH VINAIGRETTE



Asparagus with Horseradish Vinaigrette image

Perfect side dish or appetizer for your upcoming Easter or Passover/Pesach celebration! You should be able at this time of year to find fresh horseradish but if not, substitute with jarred (I like Bubbies® brand because it is about as close to fresh as you can get). Skip the egg if you want the vegan option. C/O NY Times....

Provided by C G

Categories     Vegetable Appetizers

Time 15m

Number Of Ingredients 10

1 1/2 lb fresh asparagus
2-3 Tbsp mixed fresh herbs (fresh!) (i used fresh chives from our garden but i think that dill or tarragon would be good, too!)
1 hard-boiled egg
HORSERADISH VINAIGRETTE:
2 Tbsp freshly grated horseradish
1 medium shallot, peeled and finely chopped
1/4 c champagne vinegar (or white wine vinegar)
freshly cracked black pepper
salt, to taste
1/3 c olive oil or similar oil (greatly reduced from 1 cup but add more if desired)

Steps:

  • 1. Note: The original recipe calls for boiling the asparagus which you can do. However, I much prefer either lightly steaming, pan/outdoor grilling or roasting asparagus for superior taste and texture.
  • 2. In a small glass bowl whisk together the vinaigrette ingredients. Taste and adjust seasoning if necessary. Best if the vinaigrette is prepared 1 hour in advance.
  • 3. Once you have cooked the asparagus now arrange the spears on a serving platter.
  • 4. Pour the vinaigrette evenly over the asparagus.
  • 5. Sprinkle the chopped herb(s) over the asparagus and garnish with the hard boiled egg. Serve warm or at room temperature.

ROASTED BEETS WITH HORSERADISH VINAIGRETTE AND MâCHE



Roasted Beets with Horseradish Vinaigrette and Mâche image

I don't like many beet preparations because they tend to be too sweet for me, but the horseradish that these are tossed with fixes that. In the Pizzeria, we present these beets as an antipasto, which is how we give them to you here. In the Osteria, we serve the same beets as part of a composed plate, spooned over burrata, topped with toasted walnuts that have been tossed in walnut oil, fried paper-thin sliced beets, and mâche. We used to dress the beets with freshly grated horseradish, but I found the spiciness to be really inconsistent. Then I was introduced to a jarred, prepared horseradish, Atomic-it really has that horseradish burn. I love it. It's one of the rare instances where fresh isn't best.

Yield serves 4

Number Of Ingredients 11

1 pound red beets, stems removed and discarded, scrubbed, and patted dry
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons Dijon mustard
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons extra-virgin olive oil
2 tablespoons to 1/4 cup prepared horseradish (preferably Atomic)
Mâche or 12 fresh chives for garnish

Steps:

  • To cook the beets, adjust the oven rack to the middle position and preheat the oven to 400°F.
  • Place the beets in a baking dish large enough to fit them in a single layer. Drizzle the beets with the olive oil, season them with the salt and pepper, and toss to coat the beets with the seasonings. Cover the dish with foil and place it in the oven to cook the beets for about 1 hour (for medium-size beets), until they are easily pierced with a knife. Remove the beets from the oven, and remove the foil, being careful not to burn yourself from the steam that will rise. Set the beets aside until they are cool enough to touch. Rub the beets with a clean dishtowel to remove their skins and cut the beets into 1/2-inch-thick slices. Stack a few slices on top of each other and cut the slices into 1/2-inch batonettes, and then into 1/2-inch cubes. Transfer the cubed beets to a medium mixing bowl. (The beets can be prepared to this point up to one day in advance. Transfer to an airtight container and refrigerate until you're ready to serve them. Bring the beets to room temperature before serving.)
  • To make the dressing, combine the vinegar, mustard, salt, and pepper, and whisk. Add the oil in a slow steady stream, whisking constantly to form an emulsion. Pour the dressing over the beets, and toss to coat them with the dressing. Add 2 tablespoons of the horseradish and toss again to distribute the horseradish. Taste for seasoning and add more salt, pepper, or horseradish, if desired. Transfer the beets to a serving platter and scatter the mâche leaves over the top, or use scissors to snip the chive in 1-inch pieces over the beets. Serve at room temperature.

SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE



SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE image

Categories     Fish

Yield 4 servings

Number Of Ingredients 10

1 tbsp crème fraîche
1 tsp horseradish sauce
4 slices smoked salmon
10 large cooked prawns , peeled but tails left on
for the salad:
juice 1 lime , finely grated zest of ½
1 tsp clear honey
½ tsp finely grated fresh root ginger
2 tbsp light olive oil
2 handfuls small leaf salad

Steps:

  • 1.Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

ROASTED BEET SALAD WITH HORSERADISH VINAIGRETTE



ROASTED BEET SALAD WITH HORSERADISH VINAIGRETTE image

Categories     Leafy Green

Yield 4 to 6

Number Of Ingredients 12

2 lbs assorted medium-size red and gold beets, scrubbed, trimmed
¼ cup extra-virgin olive oil
2 tsp fresh thyme leaves
1 tsp coarse kosher salt
½ tsp ground black pepper
¼ cup vegetable oil
2 tbsp apple cider vinegar
¼ cup finely grated peeled fresh horseradish (about 1 1/2 oz)
½ cup toasted walnuts (halves and pieces)
1 cup watercress tops or arugula
8 oz thinly sliced prosciutto
2 tbsp chopped fresh chives

Steps:

  • Preheat oven to 400°. Place red beets in one small baking dish and gold beets in another baking dish. Whisk olive oil, thyme, salt, and ¼ tsp pepper in small bowl. Drizzle olive oil mixture over beets, dividing equally; toss to coat. Cover dishes with foil and roast until beets are tender, about 1 hour. Uncover and roast until beets are very tender, about 10 minutes. Cool to room temperature. Peel; cut into wedges and place in medium bowl. Whisk vegetable oil, vinegar, horseradish, and remaining ¼ tsp pepper in small bowl to blend. Add vinaigrette and walnuts to beets; toss to coat. Mound beet mixture in center of platter. Arrange watercress and prosciutto slices around beets. Sprinkle with chives and serve.

HORSERADISH VINAIGRETTE



Horseradish Vinaigrette image

Make and share this Horseradish Vinaigrette recipe from Food.com.

Provided by Ambervim

Categories     Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 7

1/4 cup unseasoned rice vinegar (more OK)
2 tablespoons grated fresh horseradish (prepared horseradish OK and more OK)
1 small garlic clove
1/2 cup extra-virgin olive oil
1/4 cup heavy cream
kosher salt
black pepper

Steps:

  • Purée 1/4 cup vinegar, 2 tablespoons horseradish, and garlic in a food processor.
  • With motor running, gradually add oil in a slow, steady stream through the feed tube; process until well combined, then add heavy cream.
  • Season dressing with salt, pepper, and more vinegar and horseradish, if desired.
  • Store chilled in an airtight jar.
  • Can be made 3 days ahead.

Nutrition Facts : Calories 1169.1, Fat 130.1, SaturatedFat 28.6, Cholesterol 81.5, Sodium 30.5, Carbohydrate 3.7, Fiber 0.5, Sugar 0.1, Protein 1.7

HORSERADISH MUSTARD VINAIGRETTE



HORSERADISH MUSTARD VINAIGRETTE image

Categories     Sauce     Olive     Low Carb     Quick & Easy

Yield 1.25 cups

Number Of Ingredients 5

1/3 cup white balsamic vinaigrette
1 cup olive oil
2 tablespoons horseradish mustard
1 tablespoon Bragg Liquid Aminos
2 teaspoons Splenda (or sugar)

Steps:

  • Whisk and enjoy over you favorite salad.

LORI'S HORSERADISH MAPLE VINAIGRETTE



Lori's Horseradish Maple Vinaigrette image

Make and share this Lori's Horseradish Maple Vinaigrette recipe from Food.com.

Provided by Lori 13

Categories     Salad Dressings

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 teaspoons horseradish
2 tablespoons maple syrup
salt & fresh ground pepper (to taste)
1/2 lime, juice of
2 tablespoons cider vinegar
1/3 cup olive oil

Steps:

  • Puree all.

Nutrition Facts : Calories 189, Fat 18, SaturatedFat 2.5, Sodium 9.6, Carbohydrate 7.5, Fiber 0.1, Sugar 6.3, Protein 0.1

HORSERADISH VINAIGRETTE



Horseradish Vinaigrette image

Provided by Melissa Hamilton

Categories     Milk/Cream     Food Processor     Easter     Vegetarian     Quick & Easy     Low Sodium     Salad Dressing     Horseradish     Low Cholesterol     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 6

1/4 cup (or more) unseasoned rice vinegar
2 tablespoons (or more) grated fresh or prepared horseradish
1 small garlic clove
1/2 cup extra-virgin olive oil
1/4 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • Purée 1/4 cup vinegar, 2 tablespoons horseradish, and garlic in a food processor. With motor running, gradually add oil in a slow, steady stream through the feed tube; process until well combined, then add heavy cream. Season dressing with salt, pepper, and more vinegar and horseradish, if desired. DO AHEAD: Can be made 3 days ahead. Store chilled in an airtight jar.

KALE & BACON SALAD WITH HONEY-HORSERADISH VINAIGRETTE



Kale & Bacon Salad with Honey-Horseradish Vinaigrette image

Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. -Elizabeth Warren, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 18

10 kale leaves, stems removed, thinly sliced
1/4 cup loosely packed basil leaves, thinly sliced
1/2 cup alfalfa sprouts
4 bacon strips, cooked and crumbled
1/2 cup crumbled feta cheese
1/2 medium ripe avocado, peeled and thinly sliced
1 hard-boiled large egg, chopped
1 cup grape tomatoes, chopped
VINAIGRETTE:
1/3 cup olive oil
3 tablespoons lemon juice
2 tablespoons prepared horseradish
2 tablespoons honey
1-1/2 teaspoons garlic powder
1-1/2 teaspoons spicy brown mustard
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
Dash salt

Steps:

  • On a serving platter or individual plates, arrange kale and basil. Top with sprouts, bacon, cheese, avocado, egg and tomatoes., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; serve immediately.

Nutrition Facts : Calories 236 calories, Fat 15g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE



Smoked salmon with prawns, horseradish cream & lime vinaigrette image

This stunning starter can be assembled ahead, then topped with dressed leaves just before serving.

Provided by Mary Cadogan

Categories     Dinner, Starter

Time 20m

Number Of Ingredients 9

1 tbsp crème fraîche
1 tsp horseradish sauce
4 slices smoked salmon
10 large cooked prawns, peeled but tails left on
juice 1 lime, finely grated zest of ½
1 tsp clear honey
½ tsp finely grated fresh root ginger
2 tbsp light olive oil
2 handfuls small leaf salad

Steps:

  • Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

Nutrition Facts : Calories 266 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 3.34 milligram of sodium

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