Whip the cream half firmly with vodka, pepper & salt. Mix the
horseradish with the cream. Cut the beetroot into julienne.
On an appetiser plate: a slice of salmon, a spoonful of
beetroot, a dollop of horseradish cream, salmon eggs or, as in
this case, a spoonful of Belgian caviar, tufts of dill and a few
turns of the pepper mill.
smoked salmon with vodka cream
cooked beetroot
salmon eggs or caviar
dill
salt & pepper
This is a quick-fix snack. Unless, of course, you smoke
the salmon yourself. That would really make a splash at
the table. The vodka cream plays the leading role in this
dish.
Be careful about two things: do not use too much liquor in
proportion to the cream, as it will then become too watery
and will bind together hardly or not at all.
And also: the alcohol does not evaporate in this cold
preparation. So it is not a good idea to let the kids lick the
surplus in the cream pot.
taste and tradition
the fiery passion
Whip the cream half firmly with vodka, pepper &
salt. Mix the horseradish with the cream. Cut
the beetroot into julienne.
On an appetiser plate: a slice of salmon, a
spoonful of beetroot, a dollop of horseradish
cream, salmon eggs or, as in this case, a
spoonful of Belgian caviar, tufts of dill and a few
turns of the pepper mill.
smoked salmon
with vodka cream
cooked beetroot
salmon eggs or caviar
dill
salt & pepper
This is a quick-fix snack. Unless, of course,
you smoke the salmon yourself. That would
really make a splash at the table. The vodka
cream plays the leading role in this dish.
Be careful about two things: do not use too
much liquor in proportion to the cream, as it
will then become too watery and will bind
together hardly or not at all.
And also: the alcohol does not evaporate in
this cold preparation. So it is not a good
idea to let the kids lick the surplus in the
cream pot.
taste and tradition
the fiery passion
