Beetroot carpaccio with salmon tartare and wasabi cream

Step 1/ 6

• 50 g crème fraîche
• 5 g wasabi paste
• ¼ lime (juice)
• ⅛ tsp salt
• ⅛ 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

• 1 cooked beetroots, medium-sized
• 1 tbsp rice vinegar
• 2 tbsp olive oil
• ½ tsp honey
• ⅛ salt
• ⅛ 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

• 125 g smoked salmon
• 25 g shallots
• 1 tbsp chives
• ¼ lime (juice)
• ½ tbsp olive oil
• ⅛ tsp salt
• ⅛ tsp pepper
• ⅛ 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

• 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

• garden cress for garnish

• kitchen scissors

Garnish with garden cress and drizzle vinaigrette on top.

Step 6/ 6

Enjoy!

Enjoy your meal!