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Horseradish Apple Sauce (For Smoked Salmon & Beet Macarons)

A lightly spiced horseradish sauce with grated apple that’s a perfect partner for smoked or hot-smoked salmon. Serve with mini beetroot and horseradish macaron for that extra wow factor.

While the Scots celebrate Hogmany, on New Year’s Eve on 31 December, the French have a more formal dinner affair on Saint Sylvestre. It normally lasts all evening.

In fact, there have been occasions when we’ve been so carried away at the table that midnight has struck as we’re tucking into the cheese board and just about missed it – that’s long before dessert is even served!

Feeling patriotic, Scottish smoked salmon is definitely on my menu for starters. My favourite is Salar Hot Smoked Salmon from the Outer Hebrides in North-West Scotland. However, use any good quality wild smoked salmon.

One of the recipes that’s given on the back of the Salar smoked salmon pack is a simple apple and horseradish sauce to accompany it. The tart apple makes this sauce so deliciously light. I insist on using a tart apple, as the acidity is perfect.  Any sweet type of apple will not taste the same!


At first guests think it’s pure cream looking at the colour, but on tasting they dollop on more when they realise it’s mainly apple with half fat crème fraîche tossed in as an afterthought!  Serve a little on serving plates and provide extra sauce on the table.

For that extra special touch, this goes famously with a beetroot and horseradish macaron (see mini macs savoury macarons on p.103 of Mad About Macarons.)

Another party? I’m dead beet…

Horseradish Apple Sauce for Hot Smoked Salmon

Horseradish Apple Sauce for Salmon

Author: Jill Colonna
Prep Time10 mins
Chilling Time30 mins
Total Time40 mins
Course : Appetizer, Light Lunch, Party Food, Amuse-bouche
Cuisine : British
Keyword : sauce for smoked salmon, recipes with horseradish
Servings : 6 people
Calories : 87kcal

Description

A lightly spiced horseradish sauce with grated apple that's a perfect partner for smoked or hot-smoked salmon.

Ingredients

  • 1 tart apple organic (e.g. Granny Smith, Braeburn)
  • 1-2 tbsp cream of horseradish according to taste
  • 1 lemon, juice only
  • 1 tbsp dill chopped
  • 120 ml (4oz) small tub low fat crème fraîche 15% fat
  • 1 beetroot (or radishes) finely sliced, to serve

Instructions

  • Grate the apple then quickly add the lemon juice so that it won’t turn brown.
  • Mix in the other ingredients and season to taste.

Notes

Serve chilled with smoked salmon or cold hot-smoked salmon with some sliced beetroot or radishes.
For a dinner party, serve any extra sauce on the table served inside a scooped-out apple with a wedge of lemon.

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From the kitchen

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Comments (29)

Oh, what a delicious starter, Jill! I imagine it’s even better is you get some of that fine Scottish salmon 🙂 I hope you had a very merry Christmas…and wishing you nothing but blessings in 2012!

Now I wonder if we could do something with your Frangelico cocktail? Cheers to your good health, Liz!

Beet horseradish macaroons are something I would love to try! I eat beets almost every day, and I cannot resist the kick of horseradish! The apple and salmon sound lovely as well, and were I not a vegetarian I would be all over them ;)! Hope you had a wonderful Holiday weekend Jill :)!

Nearly every day? Gosh, that takes some ‘beeting’, Amy! Hope you’re having a wonderful time, too. Now my daughter has a racking cough so plenty of TLC and spice needed!

It’s better than I can do at this point so I think it looks terrific!