- 200ml tub crème fraîche
- 3 tbsp hot horseradish sauce
- 2 tsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp runny honey
- 1 bag mixed leaves
- 8 large slices of smoked salmon
- 250g cooked beetroot (not in vinegar) - chopped
- Tbsp capers
- Salt and freshly milled black pepper
Mix the crème fraîche with the horseradish and season.
In a bowl, mix the olive oil, vinegar and honey together and toss half of the dressing through the mixed leaves.
Divide the slices of salmon between the 4 plates and top with a spoonful of the crème fraiche. Bring up the sides of the salmon to make a flower and arrange the salad and the beetroot round the salmon. Scatter the capers over the dish and drizzle over the remaining dressing.
Serve with some gluten and wheat free toast fingers.