Horseradish Crème Fraîche Sauce Recipes

SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT

Smoked salmon with horseradish crème fraîche & beetroot image

This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours

Provided by Good Food team

Time 25m

Number Of Ingredients 12

Ingredients

200ml tub crème fraîche
3 tbsp hot horseradish sauce
1 tbsp vodka (optional)
2 tsp white wine vinegar
2 tbsp olive oil
1 tsp honey
250g pack cooked beetroot (not in vinegar), finely diced
8 large slices smoked salmon
24 red chicory leaves
60g baby rocket salad
few snipped dill sprigs
fingers of toast , to serve (optional)

Steps:

Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.

Nutrition Facts : Calories 175 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.9 milligram of sodium

HORSERADISH SAUCE

Horseradish Sauce image

This horseradish Sauce recipe is an accompaniment for Roast Prime Rib with Madeira Sauce.

Categories Condiment/Spread Sauce Dairy No-Cook Horseradish Chill Chive Sour Cream Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 4

Ingredients

1 1/2 cups crème fraîche or sour cream
1/2 cup prepared white horseradish
6 tablespoons chopped fresh chives
4 teaspoons fresh lemon juice

Steps:

Whisk all ingredients to blend in small bowl. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

HORSERADISH CRèME FRAîCHE SAUCE

Horseradish Crème Fraîche Sauce image

This creamy, luscious sauce gets its bite from the combination of mustard and horseradish. Dollop it on steaks and chops, fish, chicken, roasted vegetables (especially broccoli and cauliflower) or a hot baked potato. If you can't get crème fraîche, sour cream is a fine substitute. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

Provided by Melissa Clark

Categories sauces and gravies

Time 5m

Yield 2 servings

Number Of Ingredients 6

Ingredients

1 cup crème fraîche
2 tablespoons white horseradish
1 tablespoon minced chives
1 teaspoon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

In a small bowl, whisk together all ingredients. Serve alongside steak.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 13 grams, Sodium 306 milligrams, Sugar 4 grams, TransFat 0 grams

HORSERADISH CREME FRAICHE AND MUSTARD SAUCE

Horseradish Creme Fraiche and Mustard Sauce image

This is not for the faint hearted! Serve with roast beef or even steaks. I don't suggest you make this if you can't find the cremem fraiche. I usually find it in specialty cheese sections of the supermarket.

Provided by A la Carte

Categories Sauces

Time 2m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 tablespoons hot horseradish
1 tablespoon creme fraiche, heaped
2 teaspoons whole grain mustard
salt and pepper (fresh ground)

Steps:

Mix the ingredients together.
Add salt and fresh pepper to taste.
Serve with roast beef or steak.

Nutrition Facts : Calories 18.2, Fat 1.5, SaturatedFat 0.9, Cholesterol 5.1, Sodium 53, Carbohydrate 1.1, Fiber 0.3, Sugar 0.7, Protein 0.3

HORSERADISH CREAM SAUCE RECIPE

Horseradish Cream Sauce Recipe image

Horseradish cream sauce is the perfect accompaniment for beef of all kinds, particularly roasts and steaks.

Provided by Joshua Bousel

Categories Condiments and Sauces Sauce Condiment

Time 40m

Number Of Ingredients 7

Ingredients

1/2 cup heavy cream
1/2 cup crème fraîche or sour cream
1/2 cup store-bought or homemade preserved horseradish
2 tablespoons minced chives
1 tablespoon freshly squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.
Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.

Nutrition Facts : Calories 77 kcal, Carbohydrate 2 g, Cholesterol 23 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, Sodium 86 mg, Sugar 1 g, Fat 8 g, ServingSize Makes 1 1/2 cups, UnsaturatedFat 0 g

ROASTED SALMON WITH HORSERADISH CRèME FRAîCHE

Roasted Salmon with Horseradish Crème Fraîche image

Provided by Geraldine Ferraro

Categories Dairy Fish Roast Horseradish Vinegar Orange Salmon Sour Cream

Yield Makes 10 servings

Number Of Ingredients 9

Ingredients

1/2 cup plus 1 teaspoon kosher salt
1 cup sugar
1 tablespoon freshly grated orange zest (from 3 medium oranges)
2 1/4 teaspoons freshly ground black pepper
10 (7-ounce) fillets salmon, preferably wild king, skinned
1 cup crème fraïche
4 teaspoons prepared white horseradish, drained
1 teaspoon cider vinegar
6 tablespoons extra-virgin olive oil

Steps:

In medium bowl, whisk together 1/2 cup salt, sugar, orange zest, and 2 teaspoons pepper. Coat salmon fillets with rub and transfer to rack set over large rimmed baking sheet. Transfer to refrigerator and chill 1 hour.
In medium bowl, whisk together crème fraïche, horseradish, vinegar, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Chill until ready to use.
Preheat oven to 450°F. Oil large rimmed baking sheet. Using paper towels, pat salmon fillets dry. In large nonstick pan over moderately high heat, heat 2 tablespoons olive oil until hot but not smoking. Add 3 to 4 fillets, skin side down, and sear until undersides are golden brown, about 5 minutes. Transfer, skin sides up, to baking sheet. Sear remaining salmon in 2 batches, wiping pan clean and adding 2 tablespoons oil between each batch. Transfer salmon to oven and roast just until cooked through, about 5 minutes. Serve with horseradish crème fraïche.

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