Beetroot, Horseradish & Crème Fraîche Dip
This elegant dish brings together the earthy sweetness of cooked beetroot with a punch of hot horseradish and smooth crème fraîche. The luxurious blend of flavors is complemented by tender salmon slices and a tangy dressing, making it a delightful addition to any special occasion meal.
— Constant Cookbook
Ingredients
- 250g cooked beetroot , roughly chopped (look for vac-packed rather than pickled in vinegar)
- 2 tbsp hot horseradish sauce
- 100ml crème fraîche
Instructions
- Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
- In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
- Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a ‘flower’. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.
Yield
Serves 6
Nutrition
- Calories: 175 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 2.9 milligram of sodium
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