Best 6 Smoked Salmon With Horseradish Cream Recipes

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Indulge in the luxurious flavors of smoked salmon artfully paired with the piquant tang of horseradish cream in our curated collection of recipes. Discover the classic Smoked Salmon with Horseradish Cream, a timeless combination that elevates any brunch or appetizer spread. For a refreshing twist, try the vibrant Smoked Salmon and Avocado Salad, where the creamy avocado and vibrant greens complement the smoky fish. If you seek an elegant entree, the Smoked Salmon Stuffed Sole boasts a delicate sole fillet enveloping a luscious smoked salmon filling, drizzled in a velvety sauce. Vegetarian enthusiasts will delight in the Smoked Salmon and Asparagus Tart, where flaky layers of pastry embrace tender asparagus and smoked salmon. And for a quick and satisfying meal, the Smoked Salmon and Cream Cheese Bagel is a delightful combination of flavors and textures, perfect for a busy weeknight dinner.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED SALMON WITH HORSERADISH CREAM



Smoked Salmon with Horseradish Cream image

Provided by Paul Grimes

Categories     Milk/Cream     Appetizer     Hanukkah     Quick & Easy     Dinner     Horseradish     Salmon     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

1 cup chilled heavy cream
3 tablespoons bottled white horseradish
2 teaspoons Dijon mustard
1 pound sliced smoked salmon

Steps:

  • Whisk cream with horseradish, mustard, and 1/4 teaspoon pepper until it is thick and holds soft peaks. Serve salmon with horseradish cream on the side.

OPEN FACE SMOKED SALMON FINGER SANDWICHES WITH HERBED HORSERADISH CREAM CHEESE



Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

5 ounces cream cheese, at room temperature
1 1/2 tablespoons chopped fresh chives
2 teaspoons prepared cream-style horseradish
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 teaspoons drained capers, coarsely chopped
Zest of 1 lemon
4 slices pumpernickel bread
1/2 bunch watercress, stems removed
8 ounces thinly sliced smoked salmon
6 fresh chives, cut into twenty-four 1-inch pieces, for garnish

Steps:

  • In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
  • Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
  • Arrange the sandwiches on a platter and serve.

SMOKED SALMON WITH APPLE-HORSERADISH CREAM AND BLACK BREAD



Smoked Salmon with Apple-Horseradish Cream and Black Bread image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 10

6 cups broccoli florets, steamed and divided
1/4 cup grated Macintosh apple
1/4 cup low-fat plain yogurt
1/4 cup light mayonnaise
1 teaspoon Dijon mustard
1 tablespoon prepared horseradish
1 (12-ounce) package smoked salmon
1 loaf black bread, sliced into wedges
Lemon wedges
Capers

Steps:

  • Steam broccoli in a colander over simmering water or in the microwave until tender-crisp. Set aside.
  • Meanwhile, in a medium bowl, whisk together apple, yogurt, mayonnaise, mustard, and horseradish. Arrange salmon on a serving platter. Arrange black bread slices alongside and garnish with lemon wedges and capers. Serve half of the broccoli with this meal and reserve remaining broccoli (about 2 cups) for another recipe.

SMOKED SALMON HORSERADISH MOUSSE



Smoked Salmon Horseradish Mousse image

Categories     Condiment/Spread     Food Processor     Appetizer     Quick & Easy     Salmon     Root Vegetable     Chill     Dill     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6 as a first course

Number Of Ingredients 7

3/4 teaspoon unflavored gelatin
1 tablespoon cold water
3/4 cup sour cream
2 ounces smoked salmon, chopped (about 1/3 cup), plus 6 ounces smoked salmon, sliced thin
1 tablespoon finely grated peeled fresh horseradish, or to taste
2 teaspoons minced fresh dill plus dill sprigs for garnish
pumpernickel toast points as an accompaniment if desired

Steps:

  • In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved, add 1/4 cup of the sour cream, and cook the mixture, whisking, until it is smooth. In a food processor purée the chopped salmon until it is very smooth. In a small bowl whisk together the gelatin mixture, the remaining 1/2 cup sour cream, the puréed salmon, the horseradish, the minced dill, and salt and pepper to taste and chill the mousse, covered, for 1 hour, or until it is firm. The mousse may be made 2 days in advance and kept covered and chilled.
  • Scoop oval-shaped mounds of the mousse onto each of 6 chilled plates, arrange the sliced salmon decoratively on the plates, and garnish each serving with a dill sprig. Serve the salmon with the toast points.

SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE



Smoked salmon with prawns, horseradish cream & lime vinaigrette image

This stunning starter can be assembled ahead, then topped with dressed leaves just before serving.

Provided by Mary Cadogan

Categories     Dinner, Starter

Time 20m

Number Of Ingredients 9

1 tbsp crème fraîche
1 tsp horseradish sauce
4 slices smoked salmon
10 large cooked prawns, peeled but tails left on
juice 1 lime, finely grated zest of ½
1 tsp clear honey
½ tsp finely grated fresh root ginger
2 tbsp light olive oil
2 handfuls small leaf salad

Steps:

  • Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

Nutrition Facts : Calories 266 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 3.34 milligram of sodium

SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT



Smoked salmon with horseradish crème fraîche & beetroot image

This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours

Provided by Good Food team

Categories     Dinner, Starter

Time 25m

Number Of Ingredients 12

200ml tub crème fraîche
3 tbsp hot horseradish sauce
1 tbsp vodka (optional)
2 tsp white wine vinegar
2 tbsp olive oil
1 tsp honey
250g pack cooked beetroot (not in vinegar), finely diced
8 large slices smoked salmon
24 red chicory leaves
60g baby rocket salad
few snipped dill sprigs
fingers of toast , to serve (optional)

Steps:

  • Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
  • In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
  • Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.

Nutrition Facts : Calories 175 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.9 milligram of sodium

Tips:

  • Choose the right salmon: Look for wild-caught, sustainably sourced salmon that is fresh and firm.
  • Prepare the salmon properly: Rinse the salmon under cold water and pat it dry with paper towels. Trim any excess fat or skin.
  • Use a good quality smoker: A good smoker will help you achieve the best results. If you don't have a smoker, you can also use a grill or oven.
  • Smoke the salmon at a low temperature: This will help the salmon to cook evenly and prevent it from drying out.
  • Let the salmon cool completely before serving: This will allow the flavors to develop and the salmon to firm up.

Conclusion:

Smoked salmon with horseradish cream is a delicious and elegant appetizer or main course. It is perfect for any special occasion, such as a holiday party or dinner with friends. The horseradish cream adds a nice kick of flavor to the salmon, and the two flavors complement each other perfectly. You can prepare the salmon in batch and have them ready to serve when you need them. They are also perfect for packed lunches or travel snacks. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your guests. So next time you're looking for a special dish to serve, give smoked salmon with horseradish cream a try.

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