Seared Salmon with Runner Beans dressed with Horseradish , Garlic and Lemon.

Walking along the canal bank the other day I spotted some Horseradish growing , it looks a little like dock leaves , but there is a distinctive corkscrew twist to the leaves.

I popped back to the house to get a trowel to dig up the edible roots which is quite some effort. Once home to roots do need a good scrub and a trim to remove the rough outside leaving  clean white horseradish which can be grated into creme fraiche to make Horseradish Cream.

Horseradish cream is a traditional accompaniment to Roast Beef and  works really  well with smoked fish like mackerel or salmon. However  it’s not exclusively a meat accopaniment it works really well with roasted vegetables especially beetroot or even to make a dressing for  green beans of which I have a bumper crop

Runner Beans are such a lovely vegetable to grow requiring minimal attention all of the beans sprouted producing healthy seedlings which the slugs ignored. It’s soothing watching their tendrils wind up  canes in the garden , the leaves are almost tropical topped with  pretty letterbox red flowers.

Harvesting runners beans is easy as is preparing them if  is easy you have a Zipp Bean Slicer which produces long thin slices of beans, like green linguini which steamed for just a few minutes , still slightly crunchy are perfect with a light dressing , this time horseradish , garlic and lemon.

This could be a great light lunch with a little toasted bread, but I added a little salmon from my overstocked freezer for a perfect dinner

Runner Beans dressed with Horseradish , Garlic and Lemon.

5 tbsp of horseradish cream ( fresh horseradish mixed with creme fraiche)
Juice and zest of a lemon
Fresh Chives roughly chopped
1 clove of garlic finely chopped

  1. Mix together the dressing ingredients
  2. Scatter a little salt over the the green beans as they steam ( you can put the leftover  lemon from the dressing in the water as the beans steam)
  3. Season the salmon with salt and pepper and sear the salmon in a hot pan for a few minutes on each side and set aside to rest
  4. Toss the beans in the dressing while still warm and serve topped with the seared salmon
  5. Pour over any remaining dressing.



  1. Sounds delicious, I’d have never thought of putting horseradish with runner beans. Om nom nom!

    From now on I’ll also be hunting around for wild horseradish plants.

  2. Thanks for this recipe. I stumbled across it looking for a salmon and runner bean recipe. I didn’t know horseradish, lemon juice and garlic went together – it was really delicious.

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