Smoked Salmon Carpaccio With Horseradish Cream, Rainbow Beetroot, Radish, Capers and Watercress

Recipe courtesy of Watercress.

Smoked Salmon Carpaccio with Horseradish Cream, Rainbow Beetroot, Radish, Capers and Watercress. How nice?

A delicious, light starter that looks so pretty and colourful it’s almost a shame to eat it! But please do – it tastes as good as it looks.

Smoked Salmon Carpaccio with Horseradish Cream, Rainbow Beetroot, Radish, Capers and Watercress:

Serves 4

Prep time: 30 minutes


  • 400g smoked salmon, bloodline removed
  • 1 purple beetroot
  • 1 candy beetroot
  • 1 golden beetroot
  • 4 radishes
  • 2 tbsp white wine vinegar
  • ½ tbsp. capers
  • 1 tbsp strong horseradish cream
  • 100ml double cream
  • Good handful watercress
  • Extra virgin olive oil
  • Sea salt and black pepper


1. Thinly slice the radishes, then add to a small bowl with the white wine vinegar. Leave for 30 minutes before removing and draining on kitchen towel.

2. Peel the three types of beetroot and slice as thinly as possible. Add the slices to a bowl of ice water to ensure that they retain their freshness and colour. The ice should also cause the slices to curl into an attractive shape.

3. Lightly whip the double cream, then fold in the horseradish and add a pinch of salt.

4. Lay the smoked salmon on four starter plates in a rectangle. Arrange a few slices of radish and beetroot on the plates, then scatter over the capers.

5. Use two teaspoons to shape the horseradish cream into quenelles, then add 3 to each plate, placed randomly. Finally, scatter over some watercress, drizzle with olive oil and finish with some sea salt and freshly ground black pepper.

Recipe courtesy of:

For these and other tempting watercress recipes, visit Watercress.

Recipe photography credits: Lara Jane Thorpe

What do you think of this Smoked Salmon Carpaccio with Horseradish Cream, Rainbow Beetroot, Radish, Capers and Watercress recipe?

Fancy trying it?

Join the conversation and share your comments below.



Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Twitter | Facebook


  1. April J Harris
    19th December 2017 / 5:45 pm

    That is beautiful, Claire! What a gorgeous appetiser or light lunch. Pinning! Thank you so much for being a part of the Hearth and Soul Link party. Happy Christmas!

    • Clairejustine oxox
      22nd December 2017 / 7:09 pm

      Thanks so much for hosting and stopping by April. Merry Christmas:)

  2. Anonymous
    21st December 2017 / 5:55 pm

    What a beautiful idea. I would love to try this.

    • Clairejustine oxox
      22nd December 2017 / 7:10 pm

      Thanks for the comment. Hope you get to make some 🙂

  3. Erlene - My Pinterventures
    4th January 2018 / 10:47 am

    Oh my, that looks delicious and pretty. Thanks for sharing your recipe on Merry Monday!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.