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.Jump to Recipe
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.)
Horseradish Apple Sauce for Hot Smoked Salmon
Horseradish Apple Sauce for Salmon
- 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
- 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.