Radish Carpaccio Recipe 435 Food

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

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

FRESH SALMON CARPACCIO

Fresh salmon carpaccio image

This no-cook starter is easy, impressive and a deliciously fresh way to start a meal

Provided by Mary Cadogan

Categories Dinner, Starter

Time 20m

Number Of Ingredients 8

Ingredients

800g very fresh salmon
2 lemons
2 tbsp chopped dill
2 shallots , finely chopped
2 tsp caster sugar
2 tbsp extra-virgin olive oil
1 tbsp capers , drained and dried
salad leaves and brown bread, to serve

Steps:

Rinse and dry the salmon, then wrap in cling film and freeze for 1 hr to make slicing easier. Meanwhile, finely grate the zest from one lemon and squeeze the juice from both. Mix in a bowl with the dill, shallots, sugar and 1 tsp sea salt. Add the olive oil and whisk to amalgamate.
Unwrap the salmon and set on a large chopping board. Cut wafer-thin slices on the diagonal, as you would smoked salmon. Arrange a layer of the salmon over a large shallow dish, then spoon over a little of the marinade - spreading it to evenly coat the fish. Continue slicing and layering, finishing with a layer of marinade. Cover with cling film, directly over the fish, and chill for at least 2 hrs or overnight.
To serve, arrange the salmon slices over a platter and scatter over the capers and some salad leaves. Serve with thinly sliced brown bread or soda bread.

Nutrition Facts : Calories 211 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 20 grams protein, Sodium 0.83 milligram of sodium

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