Low Fat Salad Recipe

Smoked Salmon Salad With Potato Rosti and Horseradish Cream

Smoked Salmon Salad With Potato Rosti and Horseradish Cream© Quade

This smoked salmon salad is a heavy duty low fat salad recipe, reserved for that kind of days when you feel like having something creamy and naughty, but still want to watch what you eat.

At 10 points per serve, this meal would certainly take up half of your daily intake of fat and kilojoules so, handle with care and enjoy.

Smoked salmon has high amounts of Omega 3 Fish Oil, a good excuse to eat this low fat salad once in a while.

If you want to reduce the fat, you could do away with the horseradish cream. But why should you?

Instead, you may do a bit of extra exercise to burn the extra fat and energy, and still enjoy this smoked salmon salad recipe.

Salad Ingredients:

1 cup watercress springs

1 green lettuce, shredded

100 g baby rocket

2 heads of witlof, sliced into small pieces

400 g smoked salmon

Horseradish Cream Ingredients:

1/3 cup low fat cream

1/2 red onion, chopped

1 Tbsp lemon juice

1.5 Tbsp horseradish


1 Egg

2 Tbsp plain flour

550 g grated potatoes

1/2 cup grated onion

2 tsp oil

40 g low fat butter ("I Can't Believe it's Not Butter" or "Proactive" are a good choice)

Nutritional Information:

Serves 4

Fat: 26 g

Cal: 469

KJ: 1965

WW: 10 Pts

This is what you do:

1. Mix all the greens in a salad bowl and set aside. That's the salad.

2. Prepare the Horseradish Cream:

  • Place the cream, red onion, lemon juice, 1/4 tsp salt and 1/4 tsp ground black pepper into a sauce pan and simmer for 2 minutes.
  • Add the horseradish and remove from the heat.

3. Prepare the Rosti:

  • Preheat the oven at 375 F (190 C).
  • Whisk the egg and flour together in a bowl.
  • Stir the grated potatoes into the beaten egg and flour.
  • Add the onion, salt and pepper.
  • Heat the oil and low fat butter in the nonstick pan.
  • Make 4 bowls with the eggs and potato mix, and form 4 patties.
  • Shallow-fry each patty on both sides.
  • Transfer to the oven, and bake for about 7 minutes.

Serving the Dish:

Warm up the horseradish cream, and slice the salmon thinly, and divide it into 4 parts (one part per serving dish). Then put the rosti over the salmon, and top it with 1/4 of the greens, and the cream on top.

This low fat salad recipe is just mouth watering!

Source: Modern Australia Food.

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