Ingredients 200ml tub crème fraîche 3 tsp vodka 2 tsp hot horseradish sauce 6 slices smoked salmon 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded salmon caviar (optional) few small, torn dill sprigs ert urid 7 from MARGAD on Vimeo.
ert urid tsagt 6 from Margad on Vimeo.
ert urid 5 ok from Margad on Vimeo.
ert urid 4 from MARGAD on Vimeo.
ert urid 3 from MARGAD on Vimeo.
er urid tsagt 2 from Margad on Vimeo.
er urid tsagt 1 from margad on Vimeo.
Method Beat the crème fraîche 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, then top with the beetroot and a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve.
No comments:
Post a Comment