Wild Salmon,Red Beet and Vodka Creme Fraiche (Zante)

Ingredients

• 200 ml tub creme fraiche
• 4 tsp vodka
• 2 tsp hot horseraddish sauce
• 6 good slices
• wild
• smoked salmon
• 250 grams pack
• fresh
• small
• cooked beetroot (not in vinegar)
• thinly sliced then cut into thin strips
• 50 grams salmon caviar
• 2 sprigs fresh
• torn dill

Instructions

1. Beat creme fraiche 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 creme fraiche and top with salmon caviar and a scattering of fresh dill.Grind over some black pepper and serve.