Beetroot toast with smoked salmon and horseradish mousse
Recipe type: Starter
Cuisine: French
Prep time: 
Total time: 
Serves: 6
  • 30 gr of horseradish
  • 2.5 dl whole cream, very cold
  • 1 raw red beet
  • 1 cooked beetroot
  • 1 grenade
  • 30 gr of alfalfa and rocket sprouts
  • 150 gr of smoked salmon Labeyrie
  1. Grate horseradish very finely in the whole cream. Mix and let stand in the fridge for a good hour. Slice the raw beet finely on the mandolin and make a slightly thicker slice of cooked beetroot. Book. Open the pomegranate and remove the seeds. Book. Pass the horseradish cream mix to the Chinese, put it in your chilled siphon with a cartridge, shake and test.
  2. For assembly, place a slice of raw beet on a slice of cooked beet, it will be your toast. Add a slice of salmon and horseradish mousse. Finish with a few pomegranate seeds, a few sprouts of alfalfa and arugula.
  3. Variation: if you do not have a siphon, whipp the cream and add the grated horseradish on the end.
Recipe by a French girl cuisine | French cooking blog at