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
Ingredients
- 50g radishes, finely sliced into rounds
Radish
rad-ishThe 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
hors rad-ishHorseradish 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
beat-rootA favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 2 oranges, peeled and segmented
Orange
or-angeOne 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
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.
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.
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.
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