- 200ml tub crème fraîche
- 3 tsp vodka
Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…
- 2 tsp hot horseradish sauce
- 6 slices smoked salmon
- 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- salmon caviar (optional)
Caviar is salted fish eggs (roe) and is widely regarded as the most luxurious food item in the…
- few small, torn dill sprigs
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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.