Smoked Salmon With Horseradish Creme Fraiche & Beetroot

This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours

• Cooking Time Prep 25 mins
  
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  175

• Protein

  16g

• Carbs

  6g

• Fat

  10g

• Saturates

  4g

• Fibre

  1g

• Sugar

  5g

• Salt

  2.9g

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)

Directions

1. Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
2. In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
3. 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.

Categories: All Christmas, Dinner Party, Healthy