Recipe information
Ingredients for - Smoked salmon with horseradish crème fraîche & beetroot
2. 3 tbsp hot horseradish sauce -
3. 1 tbsp vodka (optional) -
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.
