The Recipe
Hot smoked salmon, beetroot salad and horseradish crème fraîche
COOK TIME : an hourPREP TIME : 30 minutes
From BBC - Food
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 480g/17oz mixed beetroot
- 2 tbsp extra virgin olive oil
- 2 tsp aged balsamic vinegar
- 30g/1½oz shallot
- 4 pinches sea salt
- 2 pinches freshly ground black pepper
- 100g/3½oz crème fraîche
- 1 tsp finely grated fresh horseradish
- 2 tbsp chopped fresh dill
- 2 pinches sea salt
- 120g/4½oz hot smoked salmon
- 1 small handful fresh beetroot
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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