Smoked salmon with beetroot & vodka crème fraîche

Smoked salmon with beetroot & vodka crème fraîche

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(30 ratings)

Prep: 15 mins No cook


Serves 6
A hit of vodka gives this classic a new edge. Serve with a shot of vodka for full effect

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal189
  • fat15g
  • saturates9g
  • carbs5g
  • sugars5g
  • fibre1g
  • protein8g
  • salt1.37g
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  • 200ml tub crème fraîche
  • 3 tsp vodka



    Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…

  • 2 tsp hot horseradish sauce
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 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


  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.

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Comments, questions and tips

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28th Dec, 2010
Made this for family last night went down a treat so much so am going to do it again on Thursday. Made it half an hour before eating to let the smoke salmon breath.
12th Dec, 2010
One of the few receipes I've done that actually looks like the picture! Agree with people's advice. A little less crème fraîche and a lttle more vodka and horseradish makes sense as the first time I made I had lots of crème fraîche left over and I couldn't really taste the vodka. Need to be careful though not to make too liquidy. Excellent starter - that can be made a few hours in advance - so long as its kept chilled throughout - otherwise the crème fraîche starts to lose its shape
19th Nov, 2010
I changed the recipe slightly as I can't get creme fraiche here in Bulgaria so had sour cream instead & also used wasabi instead of horseradish. My husband won't eat beetroot so substituted for red cabbage (from a jar) Served on small grainy crackers as nibbles before dinner they were so delicious I had to make a second plateful!
3rd Nov, 2010
Did this really easy starter for Christmas last year - went down well and the shot of vodka was a good start to the meal
3rd Sep, 2010
WOW ! made this for friends last night - the only problem was that you just wanted more ! Perfect as a starter - just gets your taste buds going ! Would be a great canape.
15th May, 2010
Was looking for something quick for a mid week dinner party and this fitted the bill perfectly. Very simple, impressive and tasty. Added more horseradish and dash more vodka as suggested above, and served with carrot and walnut bread (fantastic quick recipe which I made after getting home from work the same evening as the dinner party). Adding a little salmon caviar was worth it from a presentation and taste point of view. Will definitely do again.
1st May, 2010
I made this for a dinner party and was delighted with the result. I used lumpfish caviar instead of salmon caviar and took heed of earlier comments to add a little more vodka and horseradish. I will definately make this again. Looked great and tasted great.
26th Apr, 2010
Love this, nice easy starter!
14th Apr, 2010
Was nice but not as tasty as I was expecting it to be
13th Dec, 2009
A great starter and so easy to put together, although there was way too much creme fraiche, so there is a half a tub of vodka and horseradish creme fraiche left in my fridge!


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