Smoked Salmon With Beetroot & Vodka Crème Fraîche

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

1. 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.
2. Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche.
3. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve.