Ingredients
½ pickled red cabbage, by Freshton, drained
1 tub crème fraiche, by Milbona
2 tbsps horseradish, by Batts
1 pinch freshly cracked Kania salt and pepper
3 beetroots, by Oaklands, cooked and thickly sliced
2 packets smoked salmon, Deluxe Irish organic
1 drizzle extra virgin olive oil, Primadonna
Overview
This starter dish is so simple to prepare, you’re really only bringing ingredients together. The combination of smoked salmon, beetroot and pickled cabbage works really well together — capturing the flavours of Eastern European cooking. When you prepare this dish, you will have some cabbage in horseradish cream left over: simply chop any remaining beetroot through it, save the mix in a sealed jar in the fridge and use to pep up a roast beef sandwich, or simply serve with baby new potatoes — delicious!
From Paul Flynn’s Family Food cookbook for Lidl
Method
- Mix the cabbage with the creme fraiche and horseradish sauce and season with some freshly cracked salt and pepper.
- Season the beetroot and divide evenly between four plates. Spoon some of the cabbage cream over and then drape the smoked salmon in the centre. Drizzle a little olive oil over the dish to serve.