The Recipe

Hot smoked salmon, beetroot salad and horseradish crème fraîche

COOK TIME : an hourPREP TIME : 30 minutes
From BBC - Food
Hot smoked salmon, beetroot salad and horseradish crème fraîche
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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

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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