Beetroot carpaccio with salmon tartare and wasabi cream

Based on 74 ratings

“Exactly the right starter for a special occasion. Do try and make this at home!”

Difficulty

Medium 👍
15
min.
Preparation
0
min.
Baking
15
min.
Resting

Ingredients

Servings:-4+
cooked beetroots, medium-sized
100 g crème fraîche
10 g wasabi paste
2 tbsp rice vinegar
1 tsp honey
250 g smoked salmon, without skin or bones
50 g shallots
2 tbsp chives
lime (juice, divided)
5 tbsp olive oil (divided)
¾ tsp salt (divided)
½ tsp pepper (divided)
½ tsp cayenne pepper (divided)
garden cress for garnish
Metric
Imperial

Utensils

  • refrigerator
  • citrus press
  • small bowl
  • whisk
  • fine mandoline
  • bowl
  • cutting board
  • knife
  • serving ring (7 cm/3 in.)
  • kitchen scissors

Nutrition per serving

Cal
377
Protein
15 g
Fat
45 g
Carb
13 g
  • Step 1/6

    For the wasabi cream, add crème fraîche, wasabi paste, and some lime juice to a small bowl. Stir to combine. Season with salt and pepper. Refrigerate for approx. 15 min.
    • 100 g crème fraîche
    • 10 g wasabi paste
    • ½ lime (juice)
    • ¼ tsp salt
    • ¼ tsp pepper
    • refrigerator
    • citrus press
    • small bowl

    For the wasabi cream, add crème fraîche, wasabi paste, and some lime juice to a small bowl. Stir to combine. Season with salt and pepper. Refrigerate for approx. 15 min.

  • Step 2/6

    For the beetroot carpaccio, finely slice beets, using a mandoline. In a small bowl, whisk together rice vinegar, olive oil, and honey. Season vinaigrette with salt and cayenne pepper. Set aside.
    • cooked beetroots, medium-sized
    • 2 tbsp rice vinegar
    • 4 tbsp olive oil
    • 1 tsp honey
    • ¼ salt
    • ¼ cayenne pepper
    • whisk
    • fine mandoline
    • small bowl

    For the beetroot carpaccio, finely slice beets, using a mandoline. In a small bowl, whisk together rice vinegar, olive oil, and honey. Season vinaigrette with salt and cayenne pepper. Set aside.

  • Step 3/6

    For the salmon tartare, finely dice salmon filet and shallots. Chop chives. Combine salmon, shallots, chives, some lime juice, and olive oil in a bowl. Season with salt, pepper, and cayenne pepper. Set aside.
    • 250 g smoked salmon
    • 50 g shallots
    • 2 tbsp chives
    • ½ lime (juice)
    • 1 tbsp olive oil
    • ¼ tsp salt
    • ¼ tsp pepper
    • ¼ tsp cayenne pepper
    • bowl
    • cutting board
    • knife

    For the salmon tartare, finely dice salmon filet and shallots. Chop chives. Combine salmon, shallots, chives, some lime juice, and olive oil in a bowl. Season with salt, pepper, and cayenne pepper. Set aside.

  • Step 4/6

    Arrange beetroot slices in a circle on serving plates. Place salmon tartare in the center, using a serving ring, and press down carefully. Spread wasabi cream on top. Carefully remove the serving ring.
    • serving ring (7 cm/3 in.)

    Arrange beetroot slices in a circle on serving plates. Place salmon tartare in the center, using a serving ring, and press down carefully. Spread wasabi cream on top. Carefully remove the serving ring.

  • Step 5/6

    Garnish with garden cress and drizzle vinaigrette on top.
    • garden cress for garnish
    • kitchen scissors

    Garnish with garden cress and drizzle vinaigrette on top.

  • Step 6/6

    Enjoy!

    Enjoy!