Radish Carpaccio with Apple and Smoked Salmon | RICARDO

Ingredients

• ¼ cup (60 ml) old-fashioned apple cider
• 2 tbsp (30 ml) apple cider vinegar
• 2 tbsp red apple, unpeeled, cut into small dice
• 1 tbsp (15 ml) maple syrup
• 1 tbsp (15 ml) olive oil
• 1 shallot, thinly sliced
• 1 radish, cut into small dice
• ½ lb (225 g) daikon, peeled and thinly sliced on a mandoline (see note)
• 4 oz (115 g) smoked salmon, thinly sliced
• ¼ cup (60 ml) crème fraîche
• 2 tbsp roasted hazelnuts, chopped
• Dill fronds, to taste