I am at a loss as to why this is called Russian salad as this does not resemble the dish at all 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 match that is perfect. 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 is with rye bread, but you can use any heavy wholegrain or seeded loaf.
This is a small volume that deals exclusively with smørrebrød, in all its variations. From the traditional versions to newer contemporary recipes, these sandwiches are 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
Mix all the ingredients for the salad 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 bred slices. When cooled, add a thin spread of butter and heap on the salad. Serve immediiately.