Product(s):
Scottish Premium Smoked Salmon
Scottish Premium Smoked Salmon | Buy 9 Get 1 Free
How To Prepare Smoked Salmon With Beetroot & Crème Fraiche?
Prep Time:
15 mins
Cook Time:
Total Time:
15 mins
Yield:
6 servings
Ingredients:
- 200g smoked salmon
- 200ml tub crème fraîche
- 3 tsp vodka
- 2 tsp hot horseradish sauce
- 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded
- salmon caviar
- few small, torn dill sprigs
Instructions:
- 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.
Author
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.