Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill. In a bowl, mix the vinegar, olive oil and honey. Toss half the ...
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While the salmon is cooking, make the beetroot crème fraîche by mixing all the ingredients together in a bowl with plenty of black pepper and a little salt – save a ...
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This white fish is sustainable and cheaper than cod - serve it with fresh lemon dipping sauce and root veg, from BBC ... Pollock, beetroot & potato traybake with lemony crème fraîche ..... Smoked salmon with beetroot & vodka crème fraîche.
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Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then ...
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Dazzling beetroot-cured salmon ... 200ml tub crème fraîche; juice 1 lemon ... Once a day, pour away the liquid, turn the salmon and re-apply the weights. ... will sit happily in the fridge for up to a week and can be used just like smoked salmon.
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Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the ... Make the risotto as above, leaving out the smoked haddock. ... Creamy beetroot risotto ..... Salmon & leek parcel.
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