Smoked Salmon topped with roasted beetroot salsa & grated horseradish

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.

Inroduction

About this Recipe

By: Sheridan Rogers

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

  • 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.