HOW TO PREPARE SMOKED SALMON WITH HORSERADISH CREME FRACHIE & BEETROOT?
SCOTTISH PREMIUM SMOKED SALMON (100G)
Preparation Time: 25 mins / Cook Time: 0 mins / Serving: 8
1 x SCOTTISH PREMIUM SMOKED SALMON (100G)
200ml tub crème fraîche
3 tbsp hot horseradish sauce
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
24 red chicory leaves
60g baby rocket salad
few snipped dill sprigs
fingers of toast , to serve
1. Fold the crème fraîche with the horseradish & vodka, if using, with a little salt and pepper. Chill.
2. In a bowl, mix the vinegar, olive oil & honey. Toss half the dressing through the beetroot & chill until ready to serve.
3. Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche & bring up the sides of the salmon to make a ‘flower’. Arrange the salad & beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing & serve with toast.