The Recipe
Hot smoked salmon, beetroot salad and horseradish crème fraîche
COOK TIME : an hourPREP TIME : 30 minutes
From BBC - Food
likes5
pins382
tweets0
12
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% |
Other Tasty Recipes
616
490
0
35
2,048
0
101
1,283
0
7,835
1,310
0
More from this Publisher
403
207
0
122
159
0
Rooibos sponge cake with quince jam and vanilla saffron icing
published on Jul 18th 2013
by BBC - Food
10
32
0
410
147
0