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  • Writer's pictureJo Marsden

Smoked Salmon, Vodka, Horseradish & Dill Crème Fraiche, Shredded Beetroot, Winter Raddish, Leaves

Updated: Dec 3, 2021

This is one starter that will get everyone talking! Serve with an ice-cold shot of vodka for added effect. To make this dish see our #YouTube video or the instructions below.


  1. Smoked Salmon Slices

  2. 200ml tub crème fraîche

  3. 3 tsp vodka + a shot of vodka

  4. 2 tsp hot horseradish sauce/horseradish creme

  5. Fresh chives

  6. Fresh Dill

  7. 1 Lemon (zest and juice)

  8. Small pack cooked beetroot (not in vinegar)

  9. Salad leaves

  10. Lemon oil

  11. Fresh Raddish


Take the crème fraîche and decant into a bowl, beat in the vodka until it thickens slightly then add the horseradish creme, a small amount of grated lemon zest, and some finely sliced dill, finally season with salt & pepper. Beat until it holds its consistency, place in the fridge for 30 mins covered.

Unpack the beetroot, and grate on the coarse grate side of your grater, until you have fine strands of beetroot, then pop in a sealed container lightly sprinkling with dill sprigs, then pop in the fridge whilst the crème fraîche sets.

To Plate:

Lay 3 - 4 slices of smoked salmon on the plate, top with a tablespoon of the crème fraîche, top this with a teaspoon of the grated beetroot. Slice a radish and take 3 slices, set them into the side of the crème fraîche.

Set a ball of salad leaves next to the salmon, drizzle with lemon oil, with a few drops over the top of the salmon, crème fraîche & beetroot. Grate a small amount of lemon zest over the plate, sprinkle chopped fresh dill over the salmon, & chopped fresh chives over the salad leaves and salmon.

Serve with a frozen vodka shot for added effect!

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