Smoked salmon carpaccio
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- Preparation and cooking time
- Prep:
- 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
| Nutrient | Unit |
|---|---|
| kcal | 318 |
| fat | 18g |
| saturates | 9g |
| carbs | 9g |
| sugars | 8g |
| fibre | 2g |
| protein | 27g |
| salt | 5g |
Ingredients
- 50g radishes , finely sliced into rounds
- 2 tbsp white wine vinegar
- 1 tbsp strong horseradish
- 100g double cream , lightly whipped
- 400g smoked salmon , cut into long slices
- 100g cooked beetroot , finely sliced into rounds
- 2 oranges , peeled and segmented
- 2 preserved lemons , finely diced
- handful of pea shoots
- drizzle of extra virgin olive oil , to serve
Method
- STEP 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.
- STEP 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.
- STEP 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 TIPS
HORSERADISH
Make your own horseradish cream if you can, otherwise buy the best you can find for a stronger flavour.
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.
Goes well with
Recipe from Good Food magazine, December 2015
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