Home Entertaining

Smoked salmon carpaccio

A quick and easy yet elegant starter or side
cath muscat

Ingredients

Method

1.

To make verjuice pickled radish, put all ingredients except
radish slices in a small saucepan over a medium heat. Stir until
sugar dissolves. Place radish slices in a 2 cup-capacity heatproof
jar. Pour over hot pickling liquid. Seal and allow to cool. Refrigerate overnight or up to 2 days.

2.

Arrange smoked salmon slices on a platter. Top with some of the pickled radish slices and peppercorns from pickling jar, then eschalot and orange segments. Sprinkle with micro herbs and cress, if desired. Combine oil and juice in a small bowl, then spoon over to serve.

Related stories