Smoked salmon with beetroot & vodka crème fraîche
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6
Skip to ingredients
- 200ml tub crème fraîche
- 3 tsp vodka
- 2 tsp hot horseradishsauce
- 6 slices smoked salmon
- 250g pack small, cooked beetroot(not in vinegar), thinly sliced, then shredded
- salmon caviar(optional)
- few small, torn dillsprigs
Nutrition: per serving
- kcal189
- fat15g
- saturates9g
- carbs5g
- sugars5g
- fibre1g
- protein8g
- salt1.37glow
Method
step 1
Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.
step 2
Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve.
