Smoked salmon with beetroot & vodka crème fraîche
- Sara Buenfeld
Save recipe
Serves 6
Easy
Prep: 15 mins
No cook
A star rating of 4.8 out of 5.45 ratingsRate
loading...
A hit of vodka gives this classic a new edge. Serve with a shot of vodka for full effect
Easily doubled
Easily halved
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal189
-
fat15g
-
saturates9g
-
carbs5g
-
sugars5g
-
fibre1g
-
protein8g
-
salt1.37g
low
Ad
Method
-
step 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.
-
step 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.
Recipe from Good Food magazine, December 2007
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.45 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...