Beetroot carpaccio with salmon tartare and wasabi cream

Step 1/6

• 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

• 2 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

• 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

• 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!