- 200ml tub crème fraîche
- 3 tbsp hot horseradish sauce
- 1 tbsp vodka (optional)
Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…
- 2 tsp white wine vinegar
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 250g pack cooked beetroot (not in vinegar), finely diced
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 8 large slices smoked salmon
- 24 red chicory leaves
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 60g baby rocket salad
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- few snipped dill sprigs
- fingers of toast, to serve (optional)
Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
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.