Smoked Salmon topped with roasted beetroot salsa & grated horseradish

Smoked Salmon topped with roasted beetroot salsa & grated horseradish

By 24 December, 2015

Here's a quick, easy and colourful Christmas finger food idea which I watched Katherine Frelon prepare at Borough Markets in London this week. Check their webpage for further terrific entertaining ideas.

Ingredients

Instructions

In a frying pan soften the escahlots in a splash of olive oil. Add the beetroots, tomatoes, spices and three-quarters of the chives and cook through until slightly soft.
Meanwhile, mix the grated horseradish with the crème fraiche in a small bowl to form a thick cream. Add a squeeze of lemon juice so the horseradish doesn't oxidise.
Place slithers of the smoked salmon on the toasted sourdough pieces of blinis, top with beetroot salsa and finish with a small dollop of creme fraiche or sour cream and decorate with long chive straws.

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