Smoked Salmon With Horseradish Crème Fraîche Beetroot Food

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SMOKED SALMON WITH BEETROOT & VODKA CREME FRAICHE



Smoked Salmon With Beetroot & Vodka Creme Fraiche image

I enjoy both smoked salmon and beetroot. So, when I saw this Scandinavian inspired recipe I wanted to put it here for safe keeping.

Provided by Sarah_Jayne

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

8 1/2 ounces creme fraiche
3 teaspoons vodka
2 teaspoons horseradish sauce
6 slices smoked salmon
8 1/2 ounces beetroots, cooked (not in vinegar)
dill sprigs, torn, to serve

Steps:

  • 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.
  • Lay the slices of salmon over plates.
  • Top with the beetroot and a spoonful of the creme fraiche.
  • Scatter with the dill.
  • Grind over some black pepper and serve.

Nutrition Facts : Calories 177.6, Fat 15.2, SaturatedFat 9.3, Cholesterol 55, Sodium 150.9, Carbohydrate 8.9, Fiber 1.9, Sugar 5.9, Protein 1.9

SMOKED SALMON WITH CARPACCIO OF RAW BEETROOT, HORSERADISH AND WATERCRESS



Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress image

Wild smoked salmon is so amazing that it's worth spending that bit extra cash on it. This is a great dish - the beetroot goes all crispy and cuts right through the fattiness of the salmon.

Provided by Jamie Oliver

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

4 baby beetroots, scrubbed
1/2 lemon, juiced
Salt and freshly ground pepper
Extra-virgin olive oil
1/2 teaspoon good balsamic vinegar
14 ounces (400g) wild smoked salmon
Small bunch watercress
1 by 2.5cm (1-inch) piece fresh horseradish

Steps:

  • Using a metal speed peeler, shave the beetroot into a bowl. Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix.
  • On a large plate, wave the salmon around freestyle. Throw on some sprigs of watercress, then the beetroot. Using a sharp grater, such as a microplane, finely grate the horseradish over. Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil.

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