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 wild smoked salmon  

24 red chicory leaves

60g baby rocket salad

few snipped dill sprigs

fingers of toast , to serve (optional)

 

Preparation

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.

 

 

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

You have Successfully Subscribed!