Carpaccio of Smoked Salmon

Charmaine Lu -

  • 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