Smoked cod with beetroot salad with coarse grain mustard and horseradish cream

Royal Greenland

Royal Greenland

Standard Supplier 14th May 2018
Royal Greenland

Royal Greenland

Standard Supplier

Smoked cod with beetroot salad with coarse grain mustard and horseradish cream

Try this delicious dish!


  • 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


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.

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