Smoked salmon with beetroot & vodka crème fraîche

Recipe uploaded by

Sara Buenfeld

9 ratings

Recipe by Sara Buenfeld

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1. 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.
2. 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, salt 1.37 g

'This is a simple dish that would make an indulgent treat at Christmas. I thought the vodka would be too strong but it wasn't - the crème fraîche topping was really good.'

Latest comments and suggestions

• aimee

  27 December 2007

  aimee commented on this recipe

  I served this at a dinner party and everyone really enjoyed it. The flavours go together really well but i'd maybe add more horseradish and vodka next time!

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• Rosie Sheppard

  08 January 2008

  Rosie Sheppard rated and commented on this recipe

  

  I MADE THIS AS THE STARTER OF A TURKEY DINNER WITH A SORBET IN BETWEEN AND IT WAS GORGEOUS!

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• nelliemelba

  25 February 2008

  nelliemelba rated and commented on this recipe

  

  Made this twice each time friends really enjoyed it. The second time tried it with smoked trout works just as well also served it with the stilton and poppyseed biscuits.

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• Rita Mulvey-Goldsmith

  15 March 2008

  Rita Mulvey-Goldsmith commented on this recipe

  Really delightful combination and so easy

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• Debsdelight

  24 March 2008

  Debsdelight rated and commented on this recipe

  

  Made this as a starter on Christmas Day - easy to prepare in advance. I have to say the flavours were wonderful - I thought it would not taste of much just smoked salmon. The horseradish was great - did add a little bit more then recipe. This is on my list of dinnerparty starters due to ease.

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• bubbles

  25 May 2008

  bubbles rated and commented on this recipe

  

  I made this starter for guests and everyone loved the taste and was really impressed with the presentation - praise flowed with comments that this looked like something served in a top restaurant. Fantastic can really recommend.

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• Tracey

  15 July 2008

  Tracey rated and commented on this recipe

  

  A great starter. I made this as the starter of our Christmas meal last year and it went down a treat. My family were wanting more!

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• David

  29 September 2008

  David rated and commented on this recipe

  

  When I first saw this recipe it didn't look like anything special but simplicity is it's key and I have to say it really is special. I didn't have any caviar but I added a little extra vodka and horseradish (the one I have isn't too vinegary or sweet - Asda Extra Special) and also squeezed a bit of lemon over the top. Amazing. I'm thinking of converting it into a canope for Christmas!

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• YummyMummy

  16 December 2008

  YummyMummy commented on this recipe

  This dish is gorgeous. I was worried when I was prepping it that it was going to be boring and nothing special, I was wrong. The flavours go so well together, it really is delicious. I didn't use caviar, also the 2nd time I made it I didnt have any vodka but had some Grappa (that we do not like) but it worked well with the recipe.

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• YummyMummy

  16 December 2008

  YummyMummy rated this recipe

  

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• true foody

  25 December 2008

  true foody rated and commented on this recipe

  

  Perfect!! A great starter. Will make this again, but next time i will add more vodka and horseradish as i could only just taste them. But so easy, but so impressive. Absolute success.

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• Alice

  01 January 2009

  Alice commented on this recipe

  Great starter. Added two little blinis underneath and more horseradish. Much oraised. Will do again.

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• melanie

  02 January 2009

  melanie rated and commented on this recipe

  

  Served this as a starter on New Years Eve with Stilton and Poppy Sables as previously suggested. Soooo well received! Sables went great with it and couldn't get salmon caviar so just used cheap jar and this tasted great. Added more horseradish and vodka to give creme fraiche more flavour. Served with straight Bison Grass Vodka instead of wine. So easy yet looked great.

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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

Preperation and cooking times

Prep 15 mins

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, salt 1.37 g

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