• 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.


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


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.

Recipe from Good Food magazine, December 2015

Goes well with


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