Best Smoked Salmon With Beetroot Vodka Crème Fraîche Recipes

SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT

Smoked salmon with horseradish crème fraîche & beetroot image

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

Provided by Good Food team

Time 25m

Number Of Ingredients 12

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)

Steps:

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.

Nutrition Facts : Calories 175 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.9 milligram of sodium

SMOKED SALMON WITH BEETROOT & VODKA CREME FRAICHE

Smoked Salmon With Beetroot & Vodka Creme Fraiche image

I enjoy both smoked salmon and beetroot. So, when I saw this Scandinavian inspired recipe I wanted to put it here for safe keeping.

Provided by Sarah_Jayne

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

8 1/2 ounces creme fraiche
3 teaspoons vodka
2 teaspoons horseradish sauce
6 slices smoked salmon
8 1/2 ounces beetroots, cooked (not in vinegar)
dill sprigs, torn, to serve

Steps:

Beat the creme fraiche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.
Lay the slices of salmon over plates.
Top with the beetroot and a spoonful of the creme fraiche.
Scatter with the dill.
Grind over some black pepper and serve.

Nutrition Facts : Calories 177.6, Fat 15.2, SaturatedFat 9.3, Cholesterol 55, Sodium 150.9, Carbohydrate 8.9, Fiber 1.9, Sugar 5.9, Protein 1.9