Beetroot carpaccio with salmon tartare and wasabi cream

Beetroot carpaccio with salmon tartare and wasabi cream

Based on 104 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

Servings2
1
cooked beetroots, medium-sized
50 g
crème fraîche
5 g
wasabi paste
1 tbsp
rice vinegar
½ tsp
honey
125 g
smoked salmon, without skin or bones
25 g
shallots
1 tbsp
chives
½
lime (juice, divided)
tbsp
olive oil (divided)
tsp
salt (divided)
¼ tsp
pepper (divided)
¼ tsp
cayenne pepper (divided)
garden cress for garnish
MetricImperial

Utensils

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

How-To Videos

how-to-prepare-beets

How to prepare beets

how-to-measure

How to measure

Nutrition per serving

Cal377
Protein15 g
Fat45 g
Carb13 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.
    • 50 g crème fraîche
    • 5 g wasabi paste
    • ¼ lime (juice)
    • tsp salt
    • 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.
    • 1 cooked beetroots, medium-sized
    • 1 tbsp rice vinegar
    • 2 tbsp olive oil
    • ½ tsp honey
    • salt
    • 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.
    • 125 g smoked salmon
    • 25 g shallots
    • 1 tbsp chives
    • ¼ lime (juice)
    • ½ tbsp olive oil
    • tsp salt
    • tsp pepper
    • 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!

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