Smoked salmon with beetroot & vodka crème fraîche 2

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 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.