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Roasted Beet with Smoked Salmon and Horseradish Cream

Chef Daniel BouludThis recipe has been reproduced with the kind permission of Chef Daniel Boulud. Born in France, he was raised on his family's farm near Lyon, where he grew up surrounded by the rhythms of the seasons, the wonders of produce fresh from the fields, and of course, his grandmother's inspiring home cooking . . . if you want to know more have a look at his biography page <click here>

To visit the web site of Daniel Boulud <click here>

This particular recipes comes from The Food & Wine Magazine Classic at Aspen, June 2003


Extra-virgin olive oil
Sea salt
1/2 teaspoon toasted and ground caraway seeds
1 sprig thyme
1 large red beet
2 tablespoons sherry vinegar
1 tablespoon walnut or extra-virgin olive oil
Salt and freshly ground white pepper
2 tablespoons finely grated fresh horseradish
1/4 cup heavy cream
Freshly squeezed juice of 1/4 lemon
2 ounces smoked salmon, cut into 1/4 inch slices and cut into 1/2 inch squares
1 scallion, white and light green part only, thinly sliced


  • Center a rack in the oven and preheat the oven to 350°F.
  • Brush a piece of aluminum foil with olive oil and sprinkle with sea salt and the caraway seeds. Wrap the beet with the thyme sprig in the aluminum foil and place in a roasting pan or on a baking sheet. Bake until the beet is tender and easily pierced with a fork, 60 to 90 minutes. As soon as the beet is cool enough to handle, use a small paring knife to peel the beet. Cut the beets into 1/2-inch cubes. Combine the beet with the sherry vinegar and walnut oil. Season to taste with salt and pepper.
  • Combine the heavy cream and horseradish in a small bowl and refrigerate, covered, overnight. Strain through a fine-mesh sieve. In the bowl of a mixer fitted with the whisk attachment or by hand using a whisk, whip the cream to medium peaks. Season with the lemon juice, salt, and pepper.
  • Skewer two beet cubes onto each toothpick. Place a smoked salmon slice on top of each beet cube. Garnish with a small dollop of horseradish cream and a piece of scallion. (Can be assembled 1 hour before serving and kept lightly covered in the refrigerator.)

Makes 16 to 20 hors d'oeuvres

Bon appetit . . . . .

Daniel Boulud
To visit his web site <click here>