Smoked salmon with horseradish crème fraîche & beetroot - Good Food Middle East
This speedy salad can be whipped up as an impressive starter – the fish is completely lifted by contrasting flavours
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Toaster
- Serving platter
- Plate
- Spoon
- Peeler
- Airtight container
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)
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