Smoked salmon carpaccio with watercress, beetroot and horseradish
Serves: 4
  • 4 radishes
  • 2 tbsp white wine vinegar
  • 1 purple beetroot
  • 1 candy beetroot
  • 1 golden beetroot
  • 100ml double cream
  • 1 tbsp strong horseradish cream
  • sea salt and black pepper
  • 400g smoked salmon
  • ½ tbsp capers
  • good handful watercress
  • extra virgin olive oil
  1. Thinly slice the radishes, put in a bowl with the white wine vinegar, leave for 30 mins then remove and drain on kitchen paper.
  2. Peel the beetroot and slice as thinly as possible.
  3. Put in a bowl of ice water to preserve freshness and colour until you are ready to use.
  4. Lightly whip the double cream, then fold in the horseradish and add a pinch of salt.
  5. Lay the smoked salmon on four starter plates in a rectangle.
  6. Arrange a few slices of radish and beetroot on the plates, then scatter over the capers.
  7. Use two teaspoons to shape the horseradish cream into quenelles, then add 3 to each plate, placed randomly.
  8. Finally scatter over some watercress, drizzle with olive oil and finish with sea salt and freshly ground black pepper.
Recipe by appetite magazine at