Smoked Salmon With Horseradish Crème Fraîche & Beetroot
This elegant dish combines the delicate flavors of smoked salmon, tangy crème fraîche, and sweet beetroot for a delightful culinary experience. The vibrant colors and fresh ingredients make this a visually stunning dish that is sure to impress your guests. Combined with a hint of horseradish and a touch of dill, this recipe offers a perfect balance of flavors that will leave your taste buds wanting more.
— Constant Cookbook
Ingredients
- 200ml tub crème fraîche
- 3 tbsp hot horseradish sauce
- 1 tbsp vodka (optional)
- 2 tsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp honey
- 250g pack cooked beetroot (not in vinegar), finely diced
- 8 large slices smoked salmon
- 24 red chicory leaves
- 60g baby rocket salad
- few snipped dill sprigs
- fingers of toast , to serve (optional)
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.
Prep Time
PT25M
Yield
Serves 8
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
Comments
No comments found.