Smoked salmon with horseradish crème fraîche & beetroot

Latest comments and suggestions

• ian crawford

  26 December 2011

  ian crawford rated and commented on this recipe

  

  Had it as a starter for Christmas lunch and everybody really enjoyed it will certainly use it again. The creme fraiche was beautifully light and complimented the smoked salmon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• suzy

  06 March 2012

  suzy rated and commented on this recipe

  

  We have made a very similar recipe (perhaps the original) several times as a starter - with a shot of chilled vodka to go with it. Really different and delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tigermags

  24 December 2012

  Tigermags commented on this recipe

  This is an excellent combination that works really well. Try also making a small nest of beetroot strips as the base of the starter and then top with the creme fresh and Vodka. After the smoked salmon, add a few salmon eggs (Salmon Caviar) as these add both extra taste and finish off very nicely. This is always well received as a starter. 5*

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lynnee

  21 February 2013

  Lynnee rated and commented on this recipe

  

  Easy but impressive lunch or starter. I added some sundried tomatoes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1827638/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 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
• 8 large slices smoked salmon
• 24 red chicory leaves
• 60g baby rocket salad
• few snipped dill sprigs
• fingers of toast , to serve (optional)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 25 mins

Ingredients

• 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
• 8 large slices smoked salmon
• 24 red chicory leaves
• 60g baby rocket salad
• few snipped dill sprigs
• fingers of toast , to serve (optional)

PER SERVING

175 kcalories, protein 16g, carbohydrate 6g, fat 10 g, saturated fat 4g, fibre 1g, sugar 5g, salt 2.9 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.