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Nutrition: per serving

  • kcal133
  • fat8g
  • saturates4g
  • carbs3g
  • sugars2g
  • fibre1g
  • protein14g
  • salt2.5g

Method

  • step 1

    Tip the onion and chopped dill into a bowl with the horseradish and lemon juice. Stir through the soured cream, season with a pinch of salt and generous grinding of pepper, and mix well. Can be made a day ahead and kept in the fridge.

  • step 2

    Arrange the salmon on a board or plate, scatter with the remaining dill fronds and serve with a grinding of black pepper and the sauce alongside.

Recipe from Good Food magazine, December 2012

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Comments, questions and tips (4)

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Overall rating

A star rating of 5 out of 5.2 ratings

janiem

A star rating of 5 out of 5.

I made this for a small dinner party as a starter with homemade rolls. I followed the recipe proportions exactly, just scaled it up for six. It was popular with everyone and one guest even took a copy of the recipe with him. No more to be said!

mlstevens

This was full of flavour and was very popular with our guests on Christmas Day. Served with some homemade soda bread too!

notapretender

It was really tasty, but I found the amount of red onion very over powering. I would recommend less or even none.

rebeccai

A star rating of 5 out of 5.

I made this as part of the starter for Christmas dinner-everyone liked it with some soda bread and a glass of bubbly!

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