Menu Christmas 2020

Easy No Cook Festive Fish First Course
Smoked salmon with beetroot & vodka crème fraîche
A hit of vodka gives this classic a new edge. Serve with a shot of vodka for full
effect ----- Prep:15 mins -- No cooking -- Serves 6
Ingredients
Method
1.
2.
200ml tub crème fraîche
3 tsp vodka
2 tsp hot horseradish sauce
12 slices of Veasey’s Organic Smoked Salmon
250g pack small, cooked beetroot (not in vinegar), thinly sliced, then
shredded
1 x Jar of salmon caviar (Keta)
few small, torn dill sprigs
Extra Vodka to serve
Beat the crème fraîche with the vodka and a little seasoning until it
holds its shape, then stir in the horseradish. Chill in the fridge.
Lay the slices of salmon over plates, then top with the beetroot and a
spoonful of the crème fraîche. Top with the salmon caviar, then scatter
with the dill. Grind over some black pepper and serve.
Original recipe by ​Sara Buenfeld on BBC Good Food
Veasey & Sons Fishmongers, 17 Hartfield Road, Forest Row, RH18 5DN, 01342 822906
Info@veaseyandsons.co.uk, www.veaseyandsons.co.uk **Menu items and prices are a
guide and subject to change due to seasonal availability**
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