Ad

Nutrition: per serving

  • kcal189
  • fat15g
  • saturates9g
  • carbs5g
  • sugars5g
  • fibre1g
  • protein8g
  • salt1.37g
    low

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.

Recipe from Good Food magazine, December 2007

Ad

Comments, questions and tips (50)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.42 ratings

bars

question

My guest has told me she has a dietary restriction and must avoid fat. Could zero fat Greek yogurt be used instead of cream fraiche? Thanks

pfloren

No

Vivienb7890

question

Could the creme fraiche mixture be made the day before? As with other folks I am planning this as a starter for Christmas lunch.

pfloren

Yes

markhrstevensNkTxVff3

question

How long would the beaten Creme fraiche last in the fridge? Planning to serve as a starter on Xmas day but hoping to prep well in advance. Thanks!

pfloren

Several days

gunillakirchnerpN2TxPbJ

This worked really well - easy to assemble at the last minute so the beetroot doesn’t stain. I put a slice of pumpernickel underneath to bulk it out a bit.

maureend

question

Is there an alternative to vodka that would work, please. I’ve made this before and it’s delicious. Unfortunately, no vodka in the house this time. Thanks in advance.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You could use lemon juice or gin, or just leave it out. We hope this helps. Best wishes, BBC Good Food Team.

Ad
Ad
Ad