Smoked Salmon with Apple-Horseradish Cream & Black Bread
Submitted by happyzhangbo
Smoked salmon platter with a tangy apple-horseradish cream, sliced black bread, steamed broccoli, capers, and lemon wedges. A light, elegant spread ready in just 15 minutes.
YIELD
4 servingsPREP
8 minCOOK
7 minREADY
15 minFifteen minutes. That’s all that stands between you and a spread that looks like it belongs at a Scandinavian brunch.
Smoked salmon gets laid out on a platter alongside wedges of dense black bread, bright lemon wedges, and briny capers.
The star of the show is the apple-horseradish cream: grated McIntosh apple whisked with low-fat yogurt, fat-free mayo, Dijon mustard, and a kick of prepared horseradish. It’s sharp, creamy, and fruity all at once, and it plays off the smoky richness of the salmon like they were made for each other.
Steamed broccoli on the side keeps the plate colorful and the meal balanced.
Kitchen Tips
- Grate the apple finely so it blends into the cream rather than sitting in chunks. You want flavor, not texture fighting against the smooth sauce.
- Use pumpernickel or dark rye if you can’t find traditional black bread. The dense, slightly sweet crumb is what makes this pairing work.
- Arrange everything on a single large platter for the most inviting presentation. Let people build their own bites.
Ingredients
Directions
Steam broccoli in a colander over simmering water or in the microwave until tender-crisp.
Set aside.
Meanwhile, in a medium bowl, whisk together apple, yogurt, mayonnaise, mustard, and horseradish.
Arrange salmon on a serving platter.
Arrange black bread slices alongside and garnish with lemon wedges and capers.
Serve half of the broccoli with this meal and reserve remaining broccoli (about 2 cups) for another recipe.
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