SMOKED SALMON CARPACCIO

Smoked salmon carpaccio image

James Martin's stunning seafood starter is guaranteed to impress at any dinner party - layer with beetroot, orange and tangy horseradish cream

Provided by James Martin

Categories Starter

Time 30m

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 318 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 5 milligram of sodium