Ingredients
For about 4 people
- 1 piece of fresh salmon fillet with skin (about 800 g)
- 2 medium red beets, peeled and grated
- 1 bunch of dill
- 1 clove of garlic, grated
- 4 tbsp. horseradish
- 4 tbsp Oliehoorn Mayonnaise
- fresh dill for garnish
- Optional: Melba toast
Here's how to make it
- In a bowl, mix the grated beet, 2 tbsp. chopped dill, garlic, salt and freshly ground pepper.
- Place the salmon fillets on a large piece of aluminum foil and spread the beet mixture evenly over the top of the salmon. Fold the foil around the salmon so that it is tightly sealed and let the salmon marinate in the refrigerator for at least 1 hour.
- While the salmon marinates, mix the horseradish and Oliehoorn mayonnaise in a small bowl. Add salt and freshly ground pepper to taste.
- Remove the salmon from the marinade or wipe it off a little. Cut the marinated salmon into angled, thin long slices.
- Serve the sliced salmon with the horseradish mayonnaise and garnish with some fresh dill and coarsely ground pepper.
Tip: Delicious with (Melba) toast.
Enjoy your meal!
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