Smoked salmon with beetroot & vodka crème fraîche
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Smoked salmon with beetroot & vodka crème fraîche

By Sara Buenfeld

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

  • Prep:15 mins
    No cook
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 189
  • fat 15g
  • saturates 9g
  • carbs 5g
  • sugars 5g
  • fibre 1g
  • protein 8g
  • salt 1.37g

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

Method

  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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