Smoked Salmon and Beetroot Carpaccio
Food styling: Clare Lewis. Styling: Sue Radcliffe
We can never have enough ways of glamorising our favourite luxury. This simple and elegant salad takes it one step further than the norm.
Serves 2
75g very finely sliced raw beetroot
½ tsp balsamic vinegar
1 tsp rapeseed oil
sea salt, black pepper
1 heaped tbsp soured cream
1 heaped tsp capers, finely chopped
a squeeze of lemon juice
150g sliced smoked salmon, cut into 5cm-7cm strips
small handful watercress or micro leaves
- Dress the beetroot with the vinegar, oil and a little seasoning in a medium bowl. Blend the soured cream, capers and lemon juice in a small bowl.
- Arrange the smoked salmon and beetroot slices on two plates. Dot with the soured cream and scatter with watercress or micro leaves.