Smoked salmon carpaccio

Ingredients

300g smoked salmon slices

1 eschalot, trimmed, thinly sliced

1 small orange, peeled, segmented

Purple micro herbs

Micro parsley

Garden cress or watercress tips (optional)

2 tbsp extra virgin olive oil

2 tbsp lemon juice

Verjuice pickled radish

2 tsp mixed whole peppercorns

3 small bay leaves

1 tsp caraway seeds

⅓ cup verjuice

⅓ cup white wine vinegar

¼ cup water

¼ cup caster sugar

1 bunch radishes, trimmed, thinly sliced

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.
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.