Smoked salmon carpaccio
Ingredients
- 50g radishes, finely sliced into rounds
- 2 tbsp white wine vinegar
- 1 tbsp strong horseradish
- 100g double cream, lightly whipped
- 400g smoked salmon, cut into long slices
- 100g cooked beetroot, finely sliced into rounds
- 2 oranges, peeled and segmented
- 2 preserved lemons, finely diced
- handful of pea shoots
- drizzle of extra virgin olive oil, to serve
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