Smoked salmon with beetroot & vodka crème fraîche
A hit of vodka gives a this classic a new edge, serve with a shot of vodka for full effect
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
No cook
- Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.
- Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve.
Per serving
189 kcalories, protein 8g, carbohydrate 5g, fat 15 g, saturated fat 9g, fibre 1g, sugar 5g, salt 1.37 g
Recipe from Good Food magazine, December 2007.
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http://www.bbcgoodfood.com/recipes/4981/
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Ingredients
- 200ml tub crème fraîche
- 3 tsp vodka
- 2 tsp hot horseradish sauce
- 6 slices smoked salmon
- 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded
- salmon caviar (optional)
- few small, torn dill sprigs
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
No cookTastes as good as it looks
Ingredients
- 200ml tub crème fraîche
- 3 tsp vodka
- 2 tsp hot horseradish sauce
- 6 slices smoked salmon
- 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded
- salmon caviar (optional)
- few small, torn dill sprigs
Per serving
189 kcalories, protein 8g, carbohydrate 5g, fat 15 g, saturated fat 9g, fibre 1g, sugar 5g, salt 1.37 g
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