Smoked salmon and beetroot toasted brioche
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Horseradish cream, smoked salmon, sweet beetroot and rich brioche: this is a starter to impress!
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Prep time: 10 mins
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Cooking time: 15 mins
Ingredients
Horseradish sauce can vary in strength. Taste the flavoured sour cream after it's been chilling overnight - and add extra horseradish if you like it hot.
- 2tbsp horseradish sauce
- 284ml (10fl oz) tub sour cream
- 250g (9oz) cooked beetroot
- ½ x 400g (14oz) brioche loaf, thickly sliced
- 300g (10½ oz) sliced smoked salmon
- Freshly ground black pepper
- 40g (1½ oz) green salad leaves
- Fresh chives, to garnish
Method
- A day before the dinner party, stir the horseradish into the sour cream, cover and chill. Cut the beetroot into thick wedges, cover and chill.
- About 20 mins before you're ready to eat, toast the brioche slices in the oven for 2 to 3 mins on each side, until golden. Cut each slice into two triangles and arrange on six starter plates. Top each slice with smoked salmon, beetroot wedges and a generous dollop of the horseradish sour cream. Season with freshly ground black pepper and garnish with salad leaves and chives.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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