Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and 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

1
Using a metal speed peeler, shave the beetroot into a bowl.
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2
Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix.
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3
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.
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4
Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil.
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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.
Stonestreet Estate Chardonnay
Stonestreet Estate Chardonnay
The 2012 Estate Chardonnay delivers a distinct mineral backbone alongside a strong citrus element. Tangerine and marmalade emerge first from the glass, opening to a palate that cascades through peach and ocean spray—all culminating in a finish with surprising grip and acidity.
DifficultyEasy
Ready In10 m.
Servings4
Health Score31
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