Smoked Salmon with Beetroot Crème Fraiche

Approx. cost: £6.50

Preparation: 10 mins

Cooking time: 0 mins

Serves: 2

This recipe is not a cheap one, but we all need a little indulgence now and again!

Recipe:
2 x 120g pack sliced smoked salmon
2 slices of brown bread, buttered and cut into triangles
100g beetroot, cut into small cubes
2 tbsp Crème Fraiche
1 tbsp chopped dill
Juice of ¼ lemon
Salt and pepper

Method
1. Mix together the beetroot, crème fraiche, lemon and dill. Season with salt and pepper to taste.

2. Arrange the smoked salmon on the plate and add a spoonful of the beetroot mix on top.

3. Place the triangles around the edge of the plate, garnish with a wedge of lemon and cracked black pepper if you like!