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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
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