Smoked salmon carpaccio

Smoked salmon carpaccio

By James Martin
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(4 ratings)
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Prep: 30 mins No cook

Easy

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
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Ingredients

  • 50g radishes, finely sliced into rounds
    Radish

    Radish

    rad-ish

    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

    Horseradish

    hors rad-ish

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

    It…

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

    Beetroot

    beat-root

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

  • 2 oranges, peeled and segmented
    Orange

    Orange

    or-ange

    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

Method

  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.

  • Recipe Tip

    Horseradish

    Make your own horseradish cream if you can, otherwise buy the best you can find for a stronger flavour.

  • Recipe Tip

    Get ahead

    All the individual components can be prepped a day ahead and stored in separate containers in the fridge overnight. You can also arrange the salmon on serving plates and wrap in cling film, ready to serve.

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Comments, questions and tips

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Sophiehendo
15th Jan, 2017
5.05
Really liked this - so easy to do and the colours look really appealing together. Served as a starter and my guests loved it.
Taleon
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.
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