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)



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.