Hot smoked salmon, beetroot salad and horseradish crème fraîche

from bbcfood

Ingredients

  • 480g 17oz mixed beetroot
  • 2 tbsp extra virgin olive oil
  • 2 tsp aged balsamic vinegar
  • 30g 1½oz shallot
  • 4 pinches salt
  • 2 pinches freshly ground black pepper
  • 100g 3½oz crème fraîche
  • 1 tsp finely grated fresh horseradish
  • 2 tbsp chopped fresh dill
  • 2 pinches salt
  • 120g 4½oz hot smoked salmon
  • 2 tbsp chopped fresh dill
  • 1 small handful fresh beetroot

1 serving (100 grams)

~ servings