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Wild Salmon,Red Beet and Vodka Crème Fraïche (Zante)
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A picture of Wild Salmon,Red Beet and Vodka Crème Fraïche (Zante).

Wild Salmon,Red Beet and Vodka Crème Fraïche (Zante)

zante
zante @cook_3983403

serve with a shot of ice-cold vodka as a light starter.

serve with a shot of ice-cold vodka as a light starter.

Read more

Wild Salmon,Red Beet and Vodka Crème Fraïche (Zante)

zante
zante @cook_3983403

serve with a shot of ice-cold vodka as a light starter.

serve with a shot of ice-cold vodka as a light starter.

Read more
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Ingredients

15 mins
6 servings
  • 200 mltub crème fraïche
  • 4 tspvodka
  • 2 tsphot horseraddish sauce
  • 6good slices ,wild ,smoked salmon
  • 250 gramspack,fresh,small,cooked beetroot (not in vinegar),thinly sliced then cut into thin strips
  • 50 gramssalmon caviar
  • 2sprigs fresh,torn dill
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Steps

15 mins
  1. 1

    Beat crème fraïche with the vodka until it holds shape, then stir in the horseraddish.Chill in fridge.Lay the slices of salmon over the plates,top with beetroot, a good spoonful of the crème fraïche and top with salmon caviar and a scattering of fresh dill.Grind over some black pepper and serve.

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zante
zante @cook_3983403
on January 01, 2012 00:00

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