Name: Smoked salmon with horseradish crème fraîche & beetroot
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 200ml tub crème fraîche -; 3 tbsp hot horseradish sauce -; 1 tbsp vodka (optional) -; 2 tsp white wine vinegar -; 2 tbsp olive oil -; 1 tsp honey -; 250g pack cooked beetroot (not in vinegar), finely diced -; 8 large slices smoked salmon -; 24 red chicory leaves -; 60g baby rocket salad -; few snipped dill sprigs -; fingers of toast , to serve (optional) -

Ingredients for - Smoked salmon with horseradish crème fraîche & beetroot

1. 200ml tub crème fraîche

2. 3 tbsp hot horseradish sauce

3. 1 tbsp vodka (optional)

4. 2 tsp white wine vinegar

5. 2 tbsp olive oil

6. 1 tsp honey

7. 250g pack cooked beetroot (not in vinegar), finely diced

8. 8 large slices smoked salmon

9. 24 red chicory leaves

10. 60g baby rocket salad

11. few snipped dill sprigs

12. fingers of toast , to serve (optional)

How to cook deliciously - Smoked salmon with horseradish crème fraîche & beetroot

1 . Stage

Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.

2 . Stage

In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.

3 . Stage

Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a ‘flower’. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.