Russian salad on toast

I am at a loss to understand why this is called Russian salad, as it bears no resemblance to the dish in any form. Nonetheless, it is a lovely dish that is always a crowd-pleaser.

The magic is in the combination of beets and horseradish; they are a perfect match. The sweetness of the beets balances the heat of the horseradish well and the addition of yoghurt adds a lovely creaminess to the salad. The original recipe uses rye bread, but you can substitute with any heavy, whole-grain, or seeded loaf.

This is a small volume that deals exclusively with smørrebrød, in all its variations. From traditional versions to contemporary recipes, these sandwiches are both delicious and beautiful. You will see me cook from here agin soon.

For more recipes from this cookbook, click here.

1 green apple, grated coarsely

1 celery stick, finely diced

1 large beet, peeled and grated coarsely

4 tablespoons crème fraîche, or yoghurt

2 tablespoons grated horseradish

Juice of 1/2-1 lime

Salt, to taste

1/2 teaspoon pepper

Rye bread or whole grain bread

Butter

Mix all the salad ingredients well. Taste for salt and a sharp bite from the horseradish. Adjust as needed.

Allow the mix to sit for at least 30 minutes for the flavours to come together.

Toast the bread slices. When cooled, add a thin spread of butter and heap on the salad. Serve immediately.