Smoked Salmon With Beetroot & Vodka Crème Fraîche
In this elegant recipe, slices of smoked salmon are paired with thinly sliced and shredded cooked beetroot, creating a colorful and flavorful dish. Topped with a dollop of vodka-infused crème fraîche and a touch of hot horseradish sauce, this dish is both sophisticated and delicious. Optional garnishes of salmon caviar and fresh dill add an extra layer of luxury to this stunning plate.
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 189 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1.37 milligram of sodium
Comments
No comments found.