Clementine & vodka-baked salmon with beetroot crème fraîche sauce - Good Food Middle East
Divide a whole side of salmon into fillets, cover with a sticky citrus glaze, then bake for a festive dinner party crowd-pleaser
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Cooking tools:
- Oven
- Baking dish
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- zest and juice 4 clementine or 2 oranges (about 175ml/6fl oz), plus 2 clementines, unpeeled and cut into thin slices
- 100ml vodka
- 5 tbsp clear honey
- 1kg side of salmon, bones removed
- 250g pack cooked beetroot (not in vinegar), drained and grated
- 200g crème fraîche
- 2 tbsp horseradish cream
- small pack chives, snipped
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