Carpaccio of Smoked Salmon
Back home
1 min read

Carpaccio of Smoked Salmon

Carpaccio of Smoked Salmon

Ingredients

Method

  • 50g thinly sliced radishes
  • 2 tbsp white wine vinegar
  • 1 tbsp horseradish sauce
  • 100g double cream, lightly whipped
  • 500g smoked salmon, cut into long slices
  • 100g sliced cooked beetroot
  • 2 oranges, segmented
  • 2 diced preserved lemons
  • Handful of watercress
  • Olive oil, for drizzling
  • Toss the radish slices into a bowl with the vinegar to pickle for 30 mins. Meanwhile, mix the horseradish and whipped cream in a bowl with some seasoning, and set aside. Lay ¼ of the salmon slices on 4 plates and place 3 discs of beetroot on top. Arrange 6 pickled radish slices around the salmon, along with some orange segments and pieces of preserved lemon.
  • Shape the horseradish into quenelles with 2 teaspoons, and place 3 quenelles on each plate. Scatter with watercress and drizzle with oil, then serve with melba toast. Delicious!
10 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box