Smoked Salmon With Beetroot & Vodka Creme Fraiche - cooking recipe

Ingredients

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

Preparation

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.