Smoked Salmon Carpaccio
Smoked Salmon Carpaccio



  • 50g radish, finely sliced
  • 2 tbsp white wine vinegar
  • 1 tbsp horseradish
  • 100g double cream, gently whipped
  • 400g long slices of smoked salmon
  • 100g finely sliced cooked beetroot
  • 2 oranges, segmented
  • 2 diced preserved lemons
  • Handful of pea shoots
  • Drizzle of olive oil
  • Lightly pickle the radish in a bowl with the vinegar for 30 mins. Meanwhile, mix the cream and horseradish, and season well. Lay 100g of the salmon slices on 4 plates. Place 3 beetroot discs on top of each one, then arrange 6 slices of pickled radish around the salmon as well. Add some of the preserved lemon, and a couple of orange segments.
  • Using two teaspoons, shape the horseradish cream into quenelles, and place 3 on each plate. Finally, scatter some pea shoots over the plate, drizzle with olive oil, and serve with toast.
30 mins
4 serving

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