Events and Celebrations

Salmon Carpaccio with Beetroot Topping

cook 20 mins
  • 500 g (1 lb) piece of really fresh skinless, boneless salmon
  • 100 ml (3 1/2 fl oz) crème fraîche
  • 1–2 tablespoons horseradish sauce
  • squeeze of lemon juice
  • finely grated rind of 1/2 orange
  • 1 tablespoon olive oil
  • 75 g (3 oz) salad leaves
  • 125 g (4 oz) cooked beetroot (not preserved in vinegar), chopped
  • salt and pepper
  • Trim any brown flesh from the salmon and slice it thinly. Place the slices between 2 pieces of clingfilm, leaving plenty of space between, then use a mallet or rolling pin to pound the salmon gently until it is thin but not mushy.
  • Mix together the crème fraîche and horseradish to taste. Arrange the salmon slices on plates.
  • Toss together the lemon juice, orange rind and olive oil with the salad leaves and beetroot and season to taste. Arrange the salad on top of the salmon and drizzle over the crème fraîche to serve.
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