Smoked salmon with horseradish crème fraîche & beetroot

Ingredients 200ml tub crème fraîche 3 tbsp hot horseradish sauce 1 tbsp vodka (optional) 2 tsp white wine vinegar 2 tbsp olive oil 1 tsp honey 250g pack cooked beetroot (not in vinegar), finely diced 8 large slices smoked salmon 24 red chicory leaves 60g baby rocket salad few snipped dill sprigs fingers of toast, to serve (optional) Method Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill. In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve. Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a ‘flower’. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.