Seared Salmon with Borscht Risotto and Horseradish Crème Fraîche

This seared salmon recipe is a true treat for the tastebuds. Chef Jessica Gibson of Pittsburgh’s Altius pairs the fish with borscht risotto and horseradish crème fraîche for an earthy and tangy, knockout dish. Prepare to create a flavorful and impressive meal to serve to guests.

Seared Salmon with Borscht Risotto and Horseradish Crème Fraîche Recipe

Serves 4


2 large red beets
3 cups chicken stock, heated
1 shallot, small-diced
2 garlic cloves, minced
1 cup Arborio rice
1 cup white wine
1 tbsp red wine vinegar
1/4 dill, chopped
Salt to taste
2 tbsp butter
4 portions of salmon, about 4-6oz
Salt and pepper to taste
1/2 cup sour cream
Horseradish Crème Fraîche*

Horseradish Crème Fraîche Ingredients:

1 cup creme fraiche, store-bought or homemade
1-2 tbsp prepared horseradish, to taste
Salt and pepper to taste
1 tsp Worcestershire


  1. Preheat oven to 400 degrees.
  2. Wrap beets in tin foil covered with one tablespoon oil and one teaspoon salt. Seal tightly and roast 45 minutes to 1 hour, depending on size.
  3. Let cool and peel and blend. Strain through a fine sieve.
  4. For risotto, have your chicken stock hot.
  5. Sauté shallot over medium-high heat until soft; add garlic and continue cooking for 1 minute. Add rice and toast for 3 minutes. Deglaze with wine, stirring well, and turn heat to medium-low.
  6. Add 1 ladle of stock at a time stirring the rice and repeat when the liquid is absorbed.
  7. When liquid is gone, add pureed beets, vinegar, dill, salt, and butter. Taste for seasoning.
  8. For salmon, place heavy-bottom pan over high heat. Season salmon with salt and pepper.
  9. Place 1 tbsp oil in pan and slowly add salmon, skin side up. Turn heat down to medium and sear 3-4 minutes each side until instant-read thermometer reads 115 degrees. Let rest for 5 minutes.
  10. Place risotto on plate. Top with sour cream and dill and serve salmon with fresh vegetables and Horseradish Crème Fraîche.

Recipe by Chef Jessica Gibson, Altius / Photography by Dave Bryce

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