Recipe: Appetizing Wild Salmon,Red Beet and Vodka Crème Fraïche (Zante)

Ronald Buchanan
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Recipe: Appetizing Wild Salmon,Red Beet and Vodka Crème Fraïche (Zante)
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Recipe: Appetizing Wild Salmon,Red Beet and Vodka Crème Fraïche (Zante) Delicious, fresh and tasty.

Wild Salmon,Red Beet and Vodka Crème Fraïche (Zante). Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche. Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish.

I enjoy both smoked salmon and beetroot.

So, when I saw this Scandinavian inspired recipe I wanted to put it here for safe keeping.

Alaskan grizzly bears snag salmon fresh out of the stream.

You can have Wild Salmon,Red Beet and Vodka Crème Fraïche (Zante) using 7 ingredients and 1 steps. Here is how you achieve that.

Ingredients of Wild Salmon,Red Beet and Vodka Crème Fraïche (Zante)

  1. You need 200 ml of tub crème fraïche.

  2. It’s 4 tsp of vodka.

  3. It’s 2 tsp of hot horseraddish sauce.

  4. It’s 6 of good slices ,wild ,smoked salmon.

  5. Prepare 250 grams of pack,fresh,small,cooked beetroot (not in vinegar),thinly sliced then cut into thin strips.

  6. It’s 50 grams of salmon caviar.

  7. It’s 2 of sprigs fresh,torn dill.

We like to add some wood-fire smoke for a gourmet meal that's fit for anyone who loves the wild.

Vodka Brined Smoked Salmon with Amanda Haas.

Line rimmed baking sheet with foil.

Place salmon, skin side down, on baking sheet; sprinkle with salt and pepper.

Wild Salmon,Red Beet and Vodka Crème Fraïche (Zante) instructions

  1. Beat crème fraïche with the vodka until it holds shape, then stir in the horseraddish.Chill in fridge.Lay the slices of salmon over the plates,top with beetroot, a good spoonful of the crème fraïche and top with salmon caviar and a scattering of fresh dill.Grind over some black pepper and serve..

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The tangy crème fraîche contrasts the salty chips and smoky fish, while the lemon zest and fresh herbs brighten up the bite.

Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.

Break up salmon into pieces, removing skin if desired.