Smoked Salmon with Gherkin, Beetroot & Vanilla Vodka Crème Fraîche

A striking, restaurant-style starter — silky smoked salmon with earthy beetroot, sharp gherkin and a surprising vanilla-vodka crème fraîche. Sweet, sharp, smoky and elegant, and it comes together without any cooking.

Why this works

• Beetroot’s earthy sweetness is a classic partner for smoked salmon.
• Sharp gherkin and a vodka crème fraîche cut the richness and add a grown-up edge.
• A whisper of vanilla rounds the crème fraîche and makes the whole plate feel considered.

Ingredient notes and swaps

• Smoked salmon — good quality; the star of the plate.
• Cooked beetroot — vacuum-packed is fine; dice or slice for colour.
• Gherkins or cornichons — finely sliced, for sharpness.
• Crème fraîche — loosened with a little vodka and the seeds of a vanilla pod.
• Dill and lemon — the fresh finish.

Smoked Salmon with Gherkin, Beetroot & Vanilla Vodka Crème Fraîche

Favourite Favourited

A lovely dish which effortlessly gives the feeling of 'special'. If you enjoy both smoked salmon and beetroot then this Scandinavian inspired recipe will impress both you and your house guests

Print Recipe Pin Recipe Start Cooking

Prep Time 14 minutes mins

Cook Time 21 minutes mins

Total Time 35 minutes mins

Servings: 2 people

Course: Snack

Cuisine: British

Calories: 900

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 200ml Crème Fraîche
• 3 Tsp Vanilla Vodka
• 2 Tsp Horseradish
• 6 slices Smoked Salmon
• 250g cooked Baby Beetroots thinly sliced, then diced
• 2 Gherkins thinly sliced, then diced
• Salmon Caviar (optional)
• Dill leaves
• Freshly Ground Black Pepper

Method

 

1. Beat the Crème Fraîche with the Vanilla Vodka and a little seasoning until it holds its shape
2. Then stir in the Horseradish
3. Chill in the fridge
4. Lay the slices of Salmon in the centre of two plates
5. Then top with the Beetroot and a spoonful of the Crème Fraîche
6. Scatter around the edges the Gherkin
7. Top with the Salmon Caviar, if using
8. Then scatter with the Dill
9. Grind over some Black Pepper and serve

Nutrition

Calories: 900kcalCarbohydrates: 13gProtein: 83gFat: 53gSaturated Fat: 12gSodium: 340mgFiber: 4gSugar: 9g

Notes

For an extra touch of elegance, consider garnishing with microgreens or a lemon twist.
Ensure your smoked salmon is of high quality for the best flavour and texture.
Leftover crème fraîche can be served with other fish dishes or as a dip.

Tried this recipe?

Let us know how it was!

Tips for success

• Keep the vodka and vanilla in the crème fraîche subtle — a hint, not a hit.
• Assemble on the plate rather than mixing, so each element stays distinct.
• Use the beetroot sparingly so it does not stain everything pink.
• Serve chilled, with the crème fraîche just spooned over.

Make ahead, storage and reheating

• Make ahead — the crème fraîche can be made a few hours ahead.
• Storage — components keep a day, kept separate.
• Assembly — plate just before serving for the freshest look.

What to serve it with

• With thin brown bread or rye and a wedge of lemon.
• A cold shot of the same vodka, or a crisp white.

FAQ

Can I leave out the vodka? Yes — the crème fraîche is lovely with just vanilla and lemon; the vodka is a grown-up flourish.

Can I use fresh beetroot? Absolutely — roast or boil it yourself; ready-cooked simply saves time.

Is it a starter or a main? A starter or light lunch; scale it up with more salad and bread for a main.

Try these next

Build big flavour from a well-stocked store cupboard

Smoked Salmon and Cream Cheese RollServes 2 · Prep 13m · Cook 17mSmoked Mackerel CrumpetsServes 2 · Prep 16m · Cook 17m