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Beetroot toast with smoked salmon and horseradish mousse

Beetroot toast with smoked salmon and horseradish mousse

a French girl cuisine
Prep Time 15 mins
Total Time 15 mins
Course Starter
Cuisine French
Servings 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


  • 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.
  • 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.
  • Variation: if you do not have a siphon, whipp the cream and add the grated horseradish on the end.