Smoked salmon carpaccio recipe | Good Food
James Martin's stunning seafood starter is guaranteed to impress at any dinner party - layer with beetroot, orange and tangy horseradish cream
Ingredients
- 50g radishes finely sliced into rounds
- 2 tbsp white wine vinegar
- 1 tbsp strong horseradish
- 100g double cream lightly whipped
- 400g smoked salmon cut into long slices
- 100g cooked beetroot finely sliced into rounds
- 2 oranges peeled and segmented
- 2 preserved lemons finely diced
- handful of pea shoots
- drizzle of extra virgin olive oil to serve
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