A hit of vodka gives this classic a new edge. Serve with a shot of vodka for full effect
Prep:15 mins
Serves 6
200ml tub crème fraîche3 tsp vodka2 tsp hot horseradish sauce6 slices smoked salmon250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shreddedsalmon caviar (optional)few small, torn dill sprigs
STEP 1Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.STEP 2Lay 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.
