Preparation Time: 15 mins / Cook Time: 0 mins / Serving: 6
2 x SCOTTISH PREMIUM SMOKED SALMON (100G) 200ml tub crème fraîche 3 tsp vodka 2 tsp hot horseradish sauce 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded salmon caviar few small, torn dill sprigs
1. Beat the crème fraîche with the vodka & a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge. 2. Lay the slices of salmon over plates, then top with the beetroot & a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper & serve.
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