Smoked salmon carpaccio

Smoked salmon carpaccio

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 30 mins No cook


Serves 4

James Martin's stunning seafood starter is guaranteed to impress at any dinner party - layer with beetroot, orange and tangy horseradish cream

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal318
  • fat18g
  • saturates9g
  • carbs9g
  • sugars8g
  • fibre2g
  • protein27g
  • salt5g
Save to My Good Food
Please sign in or register to save recipes.


  • 50g radishes, finely sliced into rounds



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 2 tbsp white wine vinegar
  • 1 tbsp strong horseradish
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 100g double cream, lightly whipped
  • 400g smoked salmon, cut into long slices
  • 100g cooked beetroot, finely sliced into rounds



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 2 oranges, peeled and segmented



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 preserved lemons, finely diced
  • handful of pea shoots
  • drizzle of extra virgin olive oil, to serve


  1. 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. 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. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Sophiehendo's picture
15th Jan, 2017
Really liked this - so easy to do and the colours look really appealing together. Served as a starter and my guests loved it.
22nd Dec, 2016
Delicious, made as a starter for a Christmas dinner party and everyone cleared their plates. Prep done in advance and easy to put together just before serving. I used slightly smaller quantities to reduce the size of the dish but I'll definately make again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?