Smoked Salmon With Horseradish Crème Fraiche And Beetroot Salad Recipe

Ingredients

• 100g smoked salmon

• 200ml crème fraiche

• 3 tbsp hot horseradish sauce

• 1 tbsp vodka (optional)

• 2 tsp white wine vinegar

• 2 tbsp olive oil

• 1 tsp honey

• 250g cooked beetroot (not in vinegar), finely sliced

• 24 red chicory leaves

• 60g baby rocket salad

• Few snipped dill sprigs

• Fingers of toast (optional)

Instructions

1. In a bowl, fold the crème fraiche with the horseradish and vodka (if using). Season with a little salt and pepper, then chill.
2. In a separate bowl, whisk together the white wine vinegar, olive oil, and honey. Toss half of this dressing with the diced beetroot and chill until ready to serve.
3. Just before serving, arrange the slices of smoked salmon on 8 plates. Top each portion with a spoonful of the chilled crème fraiche mixture, bringing the sides of the salmon up to create a "flower" shape.
4. Arrange the salad leaves (chicory and rocket) around the salmon flowers. Scatter the beetroot salad and snipped dill sprigs over the top.
5. Drizzle the remaining dressing over the salad and salmon.
6. Grind over some black pepper and serve (or with fingers of toast).