Name: Smoked salmon carpaccio
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 50g radishes , finely sliced into rounds -; 2 tbsp white wine vinegar -; 1 tbsp strong horseradish -; 100g double cream , lightly whipped -; 400g smoked salmon , cut into long slices -; 100g cooked beetroot , finely sliced into rounds -; 2 oranges , peeled and segmented -; 2 preserved lemons , finely diced -; handful of pea shoots -; drizzle of extra virgin olive oil , to serve -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Smoked salmon carpaccio

1. 50g radishes , finely sliced into rounds -

2. 2 tbsp white wine vinegar -

3. 1 tbsp strong horseradish -

4. 100g double cream , lightly whipped -

5. 400g smoked salmon , cut into long slices -

6. 100g cooked beetroot , finely sliced into rounds -

7. 2 oranges , peeled and segmented -

8. 2 preserved lemons , finely diced -

9. handful of pea shoots -

10. drizzle of extra virgin olive oil , to serve -

How to cook deliciously - Smoked salmon carpaccio

1. Stage

First, lightly pickle the radish slices by putting them in a small bowl with the vinegar for at least 30 mins. Meanwhile, mix the horseradish with the whipped cream in a small bowl and season with salt.

2. Stage

Lay 100g of the long salmon slices on 4 rectangular plates in a neat rectangle shape. Put 3 discs of beetroot on top of the salmon in different places. Arrange about 6 slices of the pickled radish around the salmon too. Add a few orange segments and some of the preserved lemon.

3. Stage

Next, shape the horseradish into quenelles by using 2 teaspoons to scoop and roll it. Put 3 quenelles on each plate. Finally, scatter with the pea shoots, and drizzle over a little oil before serving.