Hot smoked salmon, mixed heritage beetroots and horseradish from Alan Bird



Premium Supplier 8th July 2015


Premium Supplier

Hot smoked salmon, mixed heritage beetroots and horseradish from Alan Bird

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Hot smoked salmon, mixed heritage beetroots and horseradish from Alan Bird recipe. Chef Alan Bird from Bird of Smithfield cooks a Hot smoked salmon recipe with mixed heritage beetroots and horseradish, in association with RATIONAL UK.


  • For the Salmon
  • 4 x 120g Organic salmon fillet portions (skinned, filleted & pin-boned)
  • 40g fine sea salt
  • 40g caster sugar
  • 1 bay leaf
  • 1 sprig of thyme
  • Wood chips –oak/applewood (soak in water-optional)
  • For the horseradish cream
  • 100ml double cream
  • 50ml sour cream
  • 50g freshly grated horseradish
  • 10ml lemon juice
  • 5g sugar
  • Seasoning to taste.
  • For the Beetroots
  • 1 candy strip beetroot-peeled & washed, thinly sliced.
  • 1 Cheltenham beetroot-peeled & washed, thinly sliced.
  • 1 Golden beetroot-peeled & washed, thinly sliced.
  • 80ml rapeseed oil
  • 20ml white wine vinegar
  • Salt/Sugar to taste


Sprinkle the beetroot with salt and leave for 5 minutes. After 5 minutes wash thoroughly (keep the different colours separate so that they do not bleed into each other) until the salt is removed and pat dry. Then whisk the oil and vinegar together and a little sugar to taste and marinate the beets in this mix.

Place the thinly sliced & marinated heritage beetroots into the fridge until ready to serve. Then remove from the fridge to allow them to come to room temp before serving.

Lightly whisk the double cream until it just starts to form soft peaks, fold in the horseradish, lemon juice, sugar and sour cream. Season with a little salt and pepper to taste. Reserve in the fridge until the salmon is ready.

In a stainless steel bowl mix together the salt, sugar, bay leaf and thyme.

Cover the salmon portions in this mix and place in the fridge for 45 minutes.

Remove from the fridge and wash lightly under cold water for 5 minutes or so until the salt and sugar has been washed away. Pat dry and place onto a perforated steamer tray or wire rack.

I used the new Rational smoker attachment inside the oven. It takes around 20/30 minutes for the element to heat up and smoke. The oven is set to 76 degrees centigrade with half fan. Please ensure the smoker is used under the extraction hood for the safest results.

Place the fish into the oven for 12/15 minutes and test for the cooking degree. It should still be slightly pink inside.

Serve these salmon portions onto the arranged, plated marinated beets and a little of the horseradish cream.

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