Ingredients for Smoked Salmon With Beetroot Vodka Creme Fraiche
- 1 cup crème fraîche
- 1 tablespoon vodka
- Horseradish Sauce
- Smoked Salmon
- Beetroots
- Dill Sprigs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Smoked Salmon With Beetroot Vodka Creme Fraiche? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Smoked Salmon With Beetroot Vodka Creme Fraiche
- In a medium bowl, beat 1 cup crème fraîche with 1 tablespoon vodka and 1/4 teaspoon salt and freshly ground black pepper until slightly thickened. Gently stir in 1 tablespoon prepared horseradish.
- Refrigerate the crème fraîche mixture for at least 30 minutes to allow flavors to meld and the mixture to chill.
- Arrange 4-6 ounces thinly sliced smoked salmon on individual plates.
- Top each salmon serving with 1/4 cup cooked and thinly sliced beetroot.
- Dollop a generous spoonful (approximately 2 tablespoons) of the chilled crème fraîche mixture over the beetroot.
- Garnish with 1 teaspoon fresh dill, and freshly ground black pepper to taste. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
23g
Fat
46g
Carbs
2g