Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche Recipe

In a bowl, mix 50g crème fraîche, 1tsp grated horseradish, a pinch of sea salt, a pinch of cayenne pepper and a squeeze of lemon juice, taste and adjust the seasoning if required.

Boil a yellow, a red and a chioggia beetroot about 45 mins, cool and  gently rub the skin from the beets, cut each in 6 wedges. Mix with a pinch of salt, 1/2 finely chopped shallot, 1 tsp balsamic vinegar, 2 tbsp good olive oil and black pepper.

Arrange on plates, top with flaked hot smoked salmon and finish with dots of the sauce and sprigs of dill 

from simple food, looking good
Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche Recipe

from Sweet Cake

Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche Recipe https://sweetteabiscuits.blogspot.com/2021/11/raymond-blancs-beetroot-salad-hot.html