Smoked salmon carpaccio

• radishes↗50g g

  finely sliced into rounds

• white wine vinegar↗2 tbsp tbsp
• strong horseradish↗1 tbsp tbsp
• double cream↗100g g

  lightly whipped

• smoked salmon↗400g g

  cut into long slices

• cooked beetroot↗100g g

  finely sliced into rounds

• oranges↗2

  peeled and segmented

• preserved lemons2

  finely diced

• pea shoots↗handful of
• extra virgin olive oil↗drizzle of

  to serve

Step-by-step instructions

1. 1

   First, lightly pickle the radish slices by putting them in a small bowl with the vinegar for at least 30 mins. Meanwhile, mix the horseradish with the whipped cream in a small bowl and season with salt.

2. 2

   Lay 100g of the long salmon slices on 4 rectangular plates in a neat rectangle shape. Put 3 discs of beetroot on top of the salmon in different places. Arrange about 6 slices of the pickled radish around the salmon too. Add a few orange segments and some of the preserved lemon.

3. 3

   Next, shape the horseradish into quenelles by using 2 teaspoons to scoop and roll it. Put 3 quenelles on each plate. Finally, scatter with the pea shoots, and drizzle over a little oil before serving.