Last-minute Christmas recipe for 4 people, takes only 20 mins; recipe has radish, white wine vinegar, horseradish, double cream, smoked salmon, beetroot, orange, preserved lemon, pea shoot and extra virgin olive oil.
Smoked salmon carpaccio
Course: Last-minute Christmas
Servings
4
servings
Prep time
30 mins
Ingredients
- Extra Virgin Olive Oil: drizzle of extra virgin olive oil, to serve
- Beetroot: 100g cooked beetroot, finely sliced into rounds
- White Wine Vinegar: 2 tbsp white wine vinegar
- Smoked Salmon: 400g smoked salmon, cut into long slices
- Orange: 2 oranges, peeled and segmented
- Horseradish: 1 tbsp strong horseradish
- Radish: 50g radishes, finely sliced into rounds
- Double Cream: 100g double cream, lightly whipped
- Preserved Lemon: 2 preserved lemons, finely diced
- Pea Shoot: handful of pea shoots
Directions
- 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.
