Smoked Salmon With Beetroot & Vodka Creme Fraiche

• creme fraiche↗8 1⁄2 ounces
• vodka↗3 teaspoons
• horseradish sauce↗2 teaspoons
• smoked salmon↗6 slices
• beetroots, cooked↗8 1⁄2 ounces

  not in vinegar

• dill↗ sprigs

  torn, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   Lay the slices of salmon over plates.

3. 3

   Top with the beetroot and a spoonful of the creme fraiche.

4. 4

   Scatter with the dill.

5. 5

   Grind over some black pepper and serve.