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Smoked salmon with beetroot & vodka crme frache
- 200ml tub crme frache
- 3 tsp vodka
- 2 tsp hot horseradish sauce
- 6 slices smoked salmon
- 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded
- salmon caviar (optional)
- few small, torn dill sprigs
Directions:View on BBC Good Food
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