The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hot Smoked Salmon with Horseradish Celeriac Mash
maple roasted beets and pickled cucumber
Prep in 10
High protein
New
Low sat fat
Serving size
Ingredients
- 1 handful of fresh dill
- 4 hot-smoked salmon fillets (skin on) (Fish)
- 2 tbsp apple cider vinegar
- 4 tbsp horseradish paste (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 400g raw beetroot
- 1 cucumber
- 2 tbsp maple syrup
- 400g celeriac (Celery)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 448
Protein: 37g
Carbs: 21g
Fat: 23g
Hot Smoked Salmon with Horseradish Celeriac Mash
maple roasted beets and pickled cucumber
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Trim the ends off the beetroot, peel and quarter. Place on one side of a lined baking tray, drizzle with maple syrup, 1 tbsp oil and season with sea salt. Roast for 20-25 mins until soft, turning halfway.
- Boil the kettle. Peel and dice the celeriac into 2cm cubes. Place in a saucepan and cover with lightly salted boiling water. Simmer for 15-20 mins until softened, then drain. Return the celeriac to the pan, allowing it to dry out for 30 seconds to remove any excess water, then mash with the horseradish and yoghurt. Season with sea salt and black pepper.
- Place the salmon on the lined baking tray on the other side from the beetroot, drizzle with 2 tsp oil and season with sea salt and black pepper. Bake for 10-12 mins until cooked through.
- Peel the cucumber into ribbons. Roughly chop the dill. In a mixing bowl; add the cucumber, vinegar, a pinch of sea salt, 1 tsp oil and half the dill.
- Spoon the creamed celeriac onto plates, placing a salmon fillet on top and arranging the roasted beets and pickled cucumber around the outside. Sprinkle with remaining dill.
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