Horseradish Smoked Salmon with Pickled Beetroot and Watercress Salad

This IDDSI Level 4 recipe makes a delicious dish that combines classic flavours to create an incredibly versatile starter or main course – serve with a a chilled Picpoul de Pinet to cut through the luxurious richness!

Don’t let swallowing difficulties stop you from socialising with friends over lunch or dinner. This tried and tested IDDSI recipe is easily adapted to suit all of the IDDSI Levels for food.

So what’s in the dish?

Firstly, by choosing hot smoked salmon as the base for the salmon pate you have an ingredient witg characteristics suitable for the IDDSI Levels for food. Not only is is a great ingredient on account of it’s texture it also packs a punch with flavour. By adding the horseradish and cream cheese we take this to another level!

Another classic accompaniment with the salmon is beetroot. We blend the flavours of beetroot with sweet pickle and dill to enhance the earthiness of the root vegetable.

Finally we have given the dish a peppery hit with the watercress salad element. We use avocado and cucumber as a base to create this light salad. This works well to balance the robustness of the salmon and the beetroot. You can easily adapt this salad recipe to suit a range of dishes. Substitute the watercress and lemon with coriander leaves and lime to serve with with curries or South American foods; or use Tarragon to match it with chicken or white fish dishes.

What next?

For more information on the techniques used in this recipe or to improve your know-how of making food suitable for the IDDSI Framework, cornerstone techniques and essential equipment, you can take our catering eLearning course which you can find by clicking HERE.

This recipe will be suitable for 8 as a starter or 6 as a main course. It can be scaled as required very easily to suit your needs.

Ingredients

 

Horseradish Salmon Pate

360g Hot Smoked Salmon (plus extra for IDDSI Levels 5 and 6)
400g Cream Cheese or Marscarpone
100g Horseradish Cream
Juice of a Lemon
Milk
Seasoning

Pickled Beetroot

600g Cooked Beetroot (plus extra beetroot for IDDSI Levels 5 and 6)
20g Dill
100g Caster Sugar
100g Sherry Vinegar
Seasoning

Watercress Salad

2 Avocados (Plus extra for IDDSI Levels 5 and 6 IF soft enough)
1 Cucumber
1/4 Iceberg Lettuce
100g Watercress
Juice of a Lemon
Seasoning

An instant food thickener will be needed to complete some of these components.

Method

 

Horseradish Salmon

  1. Blend the salmon, cream cheese, horseradish and lemon juice together until smooth
  2. Check the consistency and let down with the milk as required for the IDDSI Level you are making
  3. Season
  4. For IDDSI Level 5 cut the remaining salmon into pieces no bigger than 4mm by 15mm and mix with the smooth salmon cream
  5. For IDDSI Level 6 cut the salmon into pieces no bigger than 15mm by 15mm and bind with the smooth salmon cream

Pickled Beetroot

  1. Blend all the ingredients together until smooth
  2. Check the consistency and thin or thicken as appropriate
  3. Season to taste
  4. Combine the beetroot puree with the pieces of beetroot suitable for IDDSI Levels 5 and 6

Watercress Salad

  1. Blend all of the ingredients together until smooth
  2. Check the consistency and thin or thicken as appropriate
  3. Season to taste
  4. Combine the salad puree with the pieces of soft avocado suitable for IDDSI Levels 5 and 6

It may be necessary to use the food thickener to prevent any thin liquid leeching out of the food components.