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Smoked Salmon with Gherkin, Beetroot & Vanilla Vodka Crème Fraîche

Smoked Salmon with Gherkin, Beetroot & Vanilla Vodka Crème Fraîche

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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
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Prep Time 14 minutes
Cook Time 21 minutes
Total Time 35 minutes
Servings: 2 people
Course: Snack
Cuisine: British
Calories: 900
Ingredients Method Nutrition Notes

Ingredients
  

  • 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.

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