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Hot smoked salmon, beetroot salad and horseradish crème fraîche
Fruit and vegetables
480g/17oz mixed
beetroot
such as Candy, Bull's Blood and Golden, washed, leaves reserved (see below)
30g/1½oz
shallot
, peeled, finely sliced
1 tsp finely grated fresh
horseradish
2 tbsp chopped fresh
dill
2 tbsp chopped fresh
dill
1 small handful fresh
beetroot
leaves, or other baby leaves
Cooking ingredients
2 tbsp extra virgin
olive oil
2 tsp aged
balsamic vinegar
4 pinches sea
salt
2 pinches freshly ground
black pepper
2 pinches sea
salt
Dairy, eggs and chilled
100g/3½oz
crème fraîche
Meat, fish and poultry
120g/4½oz hot
smoked salmon
, such as bradon rost, flesh roughly flaked
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