Smoked salmon carpaccio

Smoked salmon carpaccio

By James Martin
  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

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
  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
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.