Smoked salmon & roasted beetroot
( SERVES 6 )

NZ Woman's Weekly 29/12/2011

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Ready in 10 minutes, serves 6. This is smoked salmon, Russian style. Serve with a shot of vodka

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250 g	Creme fraiche, lite
3 tsp	Vodka
3 tsp	Horseradish sauce
6	Salmon, smoked, large slices
1 cup	Beetroot, baby, roasted and thinly sliced
50 g	Salmon caviar
2 tbsp	Dill, sprigs, torn
1 to taste	Cracked pepper, freshly

Beat lite crème fraiche with vodka and cracked pepper till smooth and holds its shape.
Stir in horseradish sauce. Chill in fridge.
Lay slices of salmon over 6 plates, then divide beetroot into 6 portions. Place on top of salmon.
Spoon crème fraiche over this and top with caviar.
Sprinkle with dill sprigs and grind pepper over this. Serve with a shot of vodka on the side. Roast whole washed beets by placing in a foil parcel with 1 tbsp oil and a little orange juice, then place in a 180 degC oven for 40 to 50 mins.