Name: Smoked salmon & roasted beetroot
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 250 gram lite crème fraiche; 3 teaspoon vodka; 3 teaspoon horseradish sauce; 6 large slices smoked salmon; 1 cup roasted baby beets, thinly sliced; 50 gram salmon caviar, optional; 2 tablespoon torn dill sprigs; freshly cracked pepper

Ingredients

250 gram lite crème fraiche

3 teaspoon vodka

3 teaspoon horseradish sauce

6 large slices smoked salmon

1 cup roasted baby beets, thinly sliced

50 gram salmon caviar, optional

2 tablespoon torn dill sprigs

freshly cracked pepper

Method

1.Beat crème fraiche with vodka and cracked pepper till smooth and holds its shape.

2.Stir in horseradish. Chill in fridge.

3.Lay slices of salmon over 6 plates, then divide beetroot into 6 portions. Place on top of salmon.

4.Spoon crème fraiche over this and top with caviar.

5.Sprinkle with dill sprigs and grind pepper over this. Serve with a shot of vodka on the side.

Roast whole washed beets by placing in a foil parcel with 1 tbsp oil and a little orange juice, then place in a 180°C oven for 40 to 50 mins.
Note

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Ingredients

Method

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