Wild Salmon,Red Beet and Vodka Creme Fraiche (Zante)
- 200 ml tub creme fraiche
- 4 tsp vodka
- 2 tsp hot horseraddish sauce
- 6 good slices ,wild ,smoked salmon
- 250 grams pack,fresh,small,cooked beetroot (not in vinegar),thinly sliced then cut into thin strips
- 50 grams salmon caviar
- 2 sprigs fresh,torn dill
- Beat creme fraiche with the vodka until it holds shape, then stir in the horseraddish.Chill in fridge.Lay the slices of salmon over the plates,top with beetroot, a good spoonful of the creme fraiche and top with salmon caviar and a scattering of fresh dill.Grind over some black pepper and serve.
creme fraiche, vodka, horseraddish sauce, wild, pack, salmon, dill
Taken from cookpad.com/us/recipes/332351-wild-salmonred-beet-and-vodka-creme-fraiche-zante (may not work)