Smoked Salmon with Roast Beetroot and Horseradish

Next up, another recipe good enough to serve on Christmas day. A fabulous combination on Smoked Salmon, Roast Beetroot and Horseradish. Super simple and you can plate it up all beforehand. Roasting beetroot is really easy and intensifies its flavour and sweetness. It is also meant to purify your blood and help remove toxins, which is probably a good idea at Christmas time.

Smoked Salmon with Roast Beetroot and Horseradish

200ml tub crème fraiche or 200mls double cream and some lemon juice

3 tbsp hot horseradish sauce or fresh grated horseradish

1 tbsp vodka (optional)

Extra virgin olive oil

1 large beetroot

Some Salad leaves, lightly dressed with lemon and olive oil

Smoked salmon

Dill or chives

Sea salt and freshly ground black pepper

Begin by roasting the beets. Preheat an oven to 180°C. Scrub the beets, wrap in foil, and roast for 45 to 60 minutes or until a knife inserts and removes easily. Set aside to cool. Once the beets are cool enough to handle, you can just slip the skins off with your hands. You may want to wear gloves but it is really quite a satisfying experience. Coarsely grate in a food processor or with a grater. Dress lightly with a little olive oil, salt and freshly ground black pepper. Add a little finely chopped dill or chives.

Meanwhile, fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning.

Or stir a little lemon juice slowly into the double cream until it thickens. Stir in the freshly grated horseradish and season.

Before serving, arrange a layer of smoked salmon on plates. Scatter over some dressed salad leaves and top with a pile of grated beetroot. Top with sprigs of dill or chives.

Leave a Reply

Your email address will not be published. Required fields are marked *