Smoked salmon carpaccio

1 of 5-a-day christmas dinner party starter festive make ahead vitamin c winter xmas

N/A

Source

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

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.