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.
