- Cook Time: 25 mins
- Serving: 8 Persons
Nutrition facts (per portion)
- Calories: 175
- Carbohydrate Content: 6g
- Fat Content: 10g
- Fiber Content: 1g
- Protein Content: 16g
- Saturated Fat Content: 4g
- Sodium Content: 2.9g
- Sugar Content: 5g
Smoked salmon with horseradish creme fraiche & beetroot Recipe
Low-calorie Christmas recipe for 8 people, takes only 20 mins; recipe has creme fraiche, horseradish, vodka, white wine vinegar, olive oil, honey, beetroot, smoked salmon, chicory, rocket, dill and toast.
Ingredients
- Olive Oil - 2 tbsp olive oil
- Beetroot - 250g pack cooked beetroot (not in vinegar), finely diced
- Dill - few snipped dill sprigs
- Rocket - 60g baby rocket salad
- White Wine Vinegar - 2 tsp white wine vinegar
- Smoked Salmon - 8 large slices smoked salmon
- Creme Fraiche - 200ml tub creme fraiche
- Toast - fingers of toast, to serve (optional)
- Honey - 1 tsp honey
- Horseradish - 3 tbsp hot horseradish sauce
- Chicory - 24 red chicory leaves
- Vodka - 1 tbsp vodka (optional)
Instructions
- Fold the creme fraiche with the horseradish and vodka, if using, with a little seasoning. Chill.
- In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
- Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the creme fraiche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.