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.
- smoked salmon - 300g, good-quality
- shallots (eschalots) - 2, finely diced
- 2 beetroots - 2, roasted, peeled and finely diced
- tomatoes - 3, skinned, deseeded and finely diced
- salt and freshly ground pepper
- ground coriander, cumin and cardamom - a pinch of each
- fresh horseradish - 4cm piece, peeled nd grated with juice of 1/lemon (or use hot horseradish from a jar)
- creme fraiche or sour cream - 1 small tub
- sourdough bread - small pieces, toasted (or freshly made mini blinis)
- chives - 1 bunch, finely chopped, plus some extra long pieces to decorate
- olive oil - a splash
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.