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

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

Serves 4

Prep time: 30 minutes

Ingredients:

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

Smoked Salmon Carpaccio With Horseradish Cream, Rainbow Beetroot, Radish

Method:

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.

Smoked Salmon Carpaccio With Horseradish Cream, Rainbow Beetroot, Radish

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.

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6 comments so far.

6 responses to “Smoked Salmon Carpaccio With Horseradish Cream, Rainbow Beetroot, Radish, Capers and Watercress”

  1. April J Harris says:

    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!

  2. Anonymous says:

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

  3. Erlene - My Pinterventures says:

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

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Hi and thank you for stopping by my lifestyle blog by Claire Justine. I am Claire, a mum of 4 from Nottinghamshire UK who loves to blog. I have now been blogging over 9 years here. Oh wow, when you say it like that it feels like forever!!

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