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.