I cannot stop eating this salad. It’s filling enough to be an entire meal if you make the portions below only for two people instead of four. Or eat all four servings yourself and don’t apologize for it.
Buy the best smoked salmon you can find as smoked salmon is the superstar of this salad. And make sure you only buy beets canned in water, nothing else. And dang, those beets sure do stain a countertop, so make sure you clean up any spills right away.
Smoked Salmon and Beet Salad with Lemon Herb Crème Fraîche Dressing
Yields 4 salads
- 8 ounces crème fraîche
- Juice of one lemon
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh dill, minced
- 2 cups arugula
- 8 ounces smoked salmon, thinly sliced
- 1 15 ounce can beets in water, drained and divided into 4 equal servings
- 3 teaspoons prepared horseradish, divided
In a small mixing bowl, whisk together crème fraîche, 1 teaspoon of the horseradish, lemon juice, chives, and dill into a dressing.
On one of four salad plates, spread 2 tablespoons crème fraîche dressing. Atop, arrange 1/2 cup arugula, 2 ounces smoked salmon, and 1/4 of the beets on hand. Drizzle with 2 additional tablespoons of dressing. Garnish with 1/2 teaspoon prepared horseradish. Repeat for three remaining salad plates, serve.