Smoked salmon carpaccio
James Martin's stunning seafood starter is guaranteed to impress at any dinner party - layer with beetroot, orange and tangy horseradish cream
- 50g radishesfinely sliced into rounds
- 2 tbsp white wine vinegar
- 1 tbsp strong horseradish
- 100g double creamlightly whipped
- 400g smoked salmoncut into long slices
- 100g cooked beetrootfinely sliced into rounds
- 2 orangespeeled and segmented
- 2 preserved lemonsfinely diced
- handful of pea shoots
- drizzle of extra virgin olive oilto serve
Nutrition: per serving
- kcal318
- fat18g
- saturates9g
- carbs9g
- sugars8g
- fibre2g
- protein27g
- salt5g
Method
step 1
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.
step 2
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.
step 3
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.