Roast and Smoked Salmon with Beetroot and Vodka Creme Fraiche
A lovely summery dish which effortlessly gives the feeling of 'special'. It can be prepared ahead because it will sit happily in your fridge for several hours or over night. Tweak the quantities and it could be a starter or main course and it would also look wonderful on a buffet; either individual fillets arranged prettily on a large platter (good portion control!), or it would look spectacular as a whole filleted side of salmon
2 boneless and skinless individual fillets of salmon
2 slices of smoked salmon
2 small cooked beetroot from a packet (not in vinegar), see Hints
2 tbsps creme fraiche (full fat)
2 tsps. horseradish sauce (good quality)
2 tsps. vodka (optional)
small bunch chives, snipped
2 black olives, sliced
Sit the salmon fillets on baking parchment in a roasting tray and roast the salmon just as it is in the oven at 180c for 10 minutes, or until opaque. Allow to cool.
Roll each slice of smoked salmon into a cigar shape and snip with scissors into fine shreds. Set aside.
Thinly slice the beets then cut each slice into thin matchsticks. Set aside
Put the generous tablespoons of creme fraiche into a bowl, stir in the horseradish sauce, vodka (if using), most of the snipped chive - but reserve some for garnish.
To assemble, put the now cold roast salmon onto a plate, top with the beetroot, dollop the creme fraiche on top and garnish with the shredded smoked salmon, olives and chives.
For a flourish, serve with a shot of vodka - optional, of coure.
For this recipe it's best to use the cooked beetroot available from most supermarkets because it is less inclined to "bleed" . I used "Sweet and Fiery" available from Tesco's.
Use good quality horseradish sauce or horseradish cream to avoid overpowering acidity
You could use caviar in place of the black olives..