Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress

Name: Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 baby beetroots, scrubbed; 1 teaspoons good balsamic vinegar; 1 by 2.5cm (1-inch) piece fresh horseradish; 1 lemon, juiced; 4 servings Extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 400 grams 14 ounces wild smoked salmon; 1 bunch Small watercress

Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress

Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress is a gluten free, dairy free, and primal main course. This recipe serves 4. One portion of this dish contains around 18g of protein, 18g of fat, and a total of 244 calories. From preparation to the plate, this recipe takes around 10 minutes. If you have salt and pepper, salmon, juice of lemon, and a few other ingredients on hand, you can make it.

Instructions

Using a metal speed peeler, shave the beetroot into a bowl.

Ingredients you will need

Beet

Equipment you will use

Peeler

Bowl

Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Lemon Juice

Olive Oil

On a large plate, wave the salmon around freestyle. Throw on some sprigs of watercress, then the beetroot. Using a sharp grater, such as a microplane, finely grate the horseradish over.

Ingredients you will need

Horseradish

Watercress

Beet

Salmon

Equipment you will use

Microplane

Grater

Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil.

Ingredients you will need

Olive Oil

Beet

Pepper

Juice

Equipment

Ingredients

Servings:

baby beetroots, scrubbed 1teaspoons

good balsamic vinegar 1

by 2.5cm (1-inch) piece fresh horseradish 1

lemon, juiced 4servings

Extra-virgin olive oil 4servings

Salt and freshly ground pepper 400grams

14 ounces wild smoked salmon 1bunch

Small watercress

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Stonestreet Estate Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 36 dollars.