Smoked salmon with beetroot & vodka crème fraîche

Method 1

Ingredients

200ml tub crème fraîche

3 tsp vodka

2 tsp hot horseradish

sauce

6 slices smoked salmon

250g pack small, cooked beetroot

(not in vinegar), thinly sliced, then shredded

salmon caviar

(optional)

few small, torn dill

sprigs

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.

Method 2

To make smoked salmon with beetroot & vodka crème fraîche, you will need the following ingredients:

- 200g smoked salmon slices

- 2 medium-sized cooked beetroots, peeled and diced

- 100g crème fraîche

- 1-2 tablespoons of vodka

- Fresh dill, for garnish

- Lemon wedges, for serving

- Salt and pepper to taste

To prepare the dish, simply mix the diced beetroot with crème fraîche and vodka in a bowl. Season with salt and pepper. Lay out the smoked salmon slices on a plate, spoon the beetroot mixture on top of each slice, and garnish with fresh dill.

Serve with lemon wedges on the side for a burst of citrus flavor. Enjoy your smoked salmon with beetroot & vodka crème fraîche!

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