Regal Cold Smoked Salmon Sliders with Beetroot Relish and Horseradish Cream

Difficulty: Easy 
Cooking time: 2 mins  
Serves: 6  
Preparation time: 10 mins  


7 oz packet Regal Beech Wood Smoked Salmon Slices

8 slider buns or small dinner rolls

2 cups fresh watercress leaves

7 oz  fresh mozzarella

Beetroot Relish

1 large beetroot, grated

1 large carrot, grated

1 granny smith apple, grated

1 tsp sugar

½ tsp sea salt  

1 lemon, juice of

1 tbsp caraway seeds, toasted

½ tsp ground nutmeg

½ cup pomegranate molasses

2 tbsp almond oil

Horseradish Cream

½ cup sour cream

1 tbsp horseradish cream

2 tbsp snipped chives



cornichons and freshly ground black pepper


In a large bowl mix together sugar, salt, lemon juice, caraway seeds, pomegranate molasses and almond oil. Whisk together. Add beetroot, carrot and apple and combine well. Set aside while preparing the slider rolls.

Preheat oven grill to high. Slice the slider rolls in half. Place slices of fresh mozzarella on the bottom half of bread. Grill the tops and bottoms of bread for 2 minutes, or until cheese begins to bubble.

Mix together sour cream with the horseradish cream and chives. Season to taste with salt and freshly ground black pepper.

For each slider, place a spoonful of the beetroot relish on top of the grilled mozzarella, one slice of Regal Cold Smoked Salmon and a few watercress leaves. Add a dollop of the horseradish cream. Garnish with freshly ground black pepper and a few cornichons. Serve immediately.