Smoked salmon with horseradish crème fraîche & beetroot
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 8
Skip to ingredients
- 200ml tub crème fraîche
- 3 tbsp hot horseradishsauce
- 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 chicoryleaves
- 60g baby rocketsalad
- few snipped dillsprigs
- fingers of toastto serve (optional)
Nutrition: per serving
- kcal175
- fat10g
- saturates4g
- carbs6g
- sugars5g
- fibre1g
- protein16g
- salt2.9g
Method
step 1
Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
step 2
In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
step 3
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.
