Smoked salmon with horseradish crème fraîche & beetroot

• tub crème fraîche200ml ml
• hot horseradish↗3 tbsp tbsp

  sauce

• vodka↗1 tbsp tbsp

  (optional)

• white wine vinegar↗2 tsp tsp
• olive oil↗2 tbsp tbsp
• honey↗1 tsp tsp
• pack cooked beetroot↗250g g

  (not in vinegar), finely diced

• large slices smoked salmon↗8
• red chicory↗24

  leaves

• baby rocket↗60g g

  salad

• few snipped dill

  sprigs

• fingers of toast

  to serve (optional)

Step-by-step instructions

1. 1

   Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.

2. 2

   In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.

3. 3

   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.