- 600 g GOURMET Sliced smoked cod
- 1 kg small beetroots
- 2 tablespoons coarse grain mustard
- 500 ml crème fraiche
- 50 g freshly grated horseradish
- 4 tablespoons capers
- 1 small bunch of fresh coriander
- Red sorrel for garnishing
- Sugar
- Salt and pepper
Smoked cod with beetroot salad with coarse grain mustard and horseradish cream
Smoked cod with beetroot salad with coarse grain mustard and horseradish cream
Try this delicious dish!
Ingredients
Method
Boil the beetroots in their skins, this will take about 45 minutes.
Pull the skin off the boiled beetroot and remove the tops and bottoms.
Cut the beetroot into rough slices and fold them in mustard, capers and chopped coriander. Season with salt and pepper.
Season the crème fraiche with horseradish, sugar, salt and pepper.
Divide the cod, beetroot salad and horseradish cream onto 10 small plates. Garnish with red sorrel and serve immediately.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
