Smoked Salmon with Tangy Horseradish Sauce

Photo: Jonny Valiant; Styling: Pam Morris

Although smoked Irish salmon is traditional, any smoked salmon will work in this dish—just make sure to purchase smoked wild salmon because it's a sustainable choice.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 460
  • Fat: 15g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 7.5g
  • Protein: 21.1g
  • Carbohydrate: 62.5g
  • Fiber: 8g
  • Cholesterol: 48mg
  • Iron: 3.8mg
  • Sodium: 938mg
  • Calcium: 178mg


  • 1/3 cup organic canola mayonnaise (such as Spectrum)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon prepared horseradish
  • 1 tablespoon whole-grain Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 12 slices Brown Soda Bread
  • 12 thin slices smoked salmon (about 8 ounces)
  • Fresh dill sprigs (optional)


  1. 1. Combine first 5 ingredients in a small bowl, stirring well.
  2. 2. Place 2 slices Brown Soda Bread on each of 6 plates; top each slice with 1 salmon slice and about 1 teaspoon sauce. Garnish with dill, if desired.
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