some benefits of smoked salmon and a delicious starter to make with it…

Regular readers will know that I have never been a big fan of fish. Over the years, I have weaned myself onto smoked haddock, salmon and smoked salmon and that’s about it! My favourite of these is smoked salmon and I am delighted to report that it does have some health benefits. It’s an excellent source or protein and omega 3 fatty acids. It also provides a source of essential minerals, including iron. One word of caution amongst these health benefits is that it is very high in sodium so should be eaten in moderation. I am conscious as I write this that the saltiness is probably the only reason I like it so much!
In my opinion, smoked salmon makes a lovely starter. I served this starter at a dinner party and it was absolutely delicious. If you would like to give it a go, here’s what you will need:

Smoked salmon and beetroot with horseradish crème fraiche

•  200ml tub crème fraîche
•  3 tbsp horseradish sauce
•  2 tsp white wine vinegar
•  2 tbsp olive oil
•  1 tsp honey
•  250g pack cooked beetroot (not in vinegar), chopped
•  8 large slices smoked salmon
• Rocket leaves
•  A few sprigs of dill
• Lemon wedges to serve
• Ground black pepper

1. Fold the crème fraîche with the horseradish and a little seasoning. Chill.
2. In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
3. Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to surround the cream mixture.  Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with lemon wedges and a  bread of your choice.

I served with home made wheaten bread.  You can find the recipe here