To serve, spread about 1/4 cup of the horseradish sauce on each of two plates. Top with a salmon fillet and about half of the haricots verts, and garnish with lemon zest and chopped herbs.

This new recipe, for broiled salmon fillets with French green beans and a creamy horseradish sauce, is going into that file.

Refrigerate for a further 24 hours before using, to allow the salmon to dry and firm up further. For the cream: Whip the crème fraîche and cream together, then fold in the horseradish sauce and ...

Put the remaining smoked salmon into a food processor or blender with the cold salmon fillet, horseradish, cream cheese, soft butter, lemon juice, a little salt and plenty of black pepper.

I have sourced regional products Waiheke Herb spread and Mandy's Horseradish for flavour and ... potatoes contrast nicely with the fresh pink salmon. Cooking and preparation time only 40 minutes.

mix all of the horseradish crème fraîche ingredients together, taste, and adjust the seasoning, if required. To serve, divide the beetroot salad among 4 serving plates, scatter the salmon over ...

We enjoyed three cocktails, each paired deliciously with a plate of food, beetroot cured salmon gravlax with horseradish cream, apple and freshwater cress. Then there were plump pigs' tail milk ...