Clementine Vodka Baked Salmon With Beetroot Crème Fraîche Sauce Recipes

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CLEMENTINE & VODKA-BAKED SALMON WITH BEETROOT CRèME FRAîCHE SAUCE



Clementine & vodka-baked salmon with beetroot crème fraîche sauce image

Divide a whole side of salmon into fillets, cover with a sticky citrus glaze, then bake for a festive dinner party crowd-pleaser

Provided by Cassie Best

Categories     Buffet, Dinner, Fish Course, Main course

Time 1h

Number Of Ingredients 8

zest and juice 4 clementine or 2 oranges (about 175ml/6fl oz), plus 2 clementines, unpeeled and cut into thin slices
100ml vodka
5 tbsp clear honey
1kg side of salmon , bones removed
250g pack cooked beetroot (not in vinegar), drained and grated
200g crème fraîche
2 tbsp horseradish cream
small pack chives , snipped

Steps:

  • Put the clementine zest and juice, vodka and honey in a pan, season and bring to a simmer. Bubble for 10 mins until reduced by half. Add the clementine slices and simmer for a further 5 mins until the clementines are softened and a little sticky. Remove them from the liquid and transfer to a plate. Bubble the liquid until thickened to a glossy glaze.
  • Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil or baking parchment and place the salmon in the middle - or on an angle to help it fit if you need to. Using a sharp knife, cut the salmon into 8 fillets, cutting through the flesh but not the skin, as this will hold the whole thing together. Cut the thinner end into slighter wider fillets, so everyone gets a similar portion. Brush the salmon with the glaze, making sure you get in between the gaps, and save a little for brushing on at the end. Lay the candied clementine on top, down the centre, and bake for 20 mins.
  • While the salmon is cooking, make the beetroot crème fraîche by mixing all the ingredients together in a bowl with plenty of black pepper and a little salt - save a few chives to sprinkle on top. When the salmon is cooked, reheat the remaining glaze, adding a splash of water if it is too thick, and dab it over the top (wash the brush first as it will have come into contact with the raw salmon). Serve the salmon and sauce as part of a buffet, and let everyone dig in.

Nutrition Facts : Calories 420 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.7 milligram of sodium

SMOKED SALMON WITH BEETROOT & VODKA CRèME FRAîCHE



Smoked salmon with beetroot & vodka crème fraîche image

A hit of vodka gives this classic a new edge. Serve with a shot of vodka for full effect

Provided by Sara Buenfeld

Categories     Canapes, Dinner, Starter

Time 15m

Number Of Ingredients 7

200ml tub crème fraîche
3 tsp vodka
2 tsp hot horseradish sauce
6 slices smoked salmon
250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded
salmon caviar (optional)
few small, torn dill sprigs

Steps:

  • Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.
  • Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve.

Nutrition Facts : Calories 189 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.37 milligram of sodium

SMOKED SALMON WITH BEETROOT & VODKA CREME FRAICHE



Smoked Salmon With Beetroot & Vodka Creme Fraiche image

I enjoy both smoked salmon and beetroot. So, when I saw this Scandinavian inspired recipe I wanted to put it here for safe keeping.

Provided by Sarah_Jayne

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

8 1/2 ounces creme fraiche
3 teaspoons vodka
2 teaspoons horseradish sauce
6 slices smoked salmon
8 1/2 ounces beetroots, cooked (not in vinegar)
dill sprigs, torn, to serve

Steps:

  • Beat the creme fraiche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.
  • Lay the slices of salmon over plates.
  • Top with the beetroot and a spoonful of the creme fraiche.
  • Scatter with the dill.
  • Grind over some black pepper and serve.

Nutrition Facts : Calories 177.6, Fat 15.2, SaturatedFat 9.3, Cholesterol 55, Sodium 150.9, Carbohydrate 8.9, Fiber 1.9, Sugar 5.9, Protein 1.9

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