Smoked salmon with goats' cheese, lemon mousse and beetroot carpaccio recipe | Sainsbury`s Magazine

Smoked salmon with goats' cheese, lemon mousse and beetroot carpaccio recipe | Sainsbury`s Magazine

www.sainsburysmagazine.co.uk

This delicate smoked salmon recipe with goats' cheese is gluten free and makes an impressive starter.

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Ingredients

  • ½ sheet Dr Oetker premium grade leaf gelatine
  • 50ml double cream
  • 1 x 125g pack Abergavenny goats’ cheese
  • 1 lemon
  • 300g raw beetroot, peeled
  • 100ml white wine vinegar
  • 2 sprigs tarragon
  • 40g caster sugar
  • 100g wild smoked sockeye salmon
  • 2 radishes, very thinly sliced
  • extra-virgin olive oil, to drizzle

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