Special Holidays! Black radish carpaccio, smoked salmon back, Yuzu jam
a sweet and sour recipe ideal for the holidays, light and tasty with smoked salmon, black radish, sesame and yuzu. A delight!
Ingredients
As the festive season approaches, what could be better than a recipe idea that really impresses? We've chosen simplicity so as not to feel overwhelmed on the big day. But we promise, this black radish carpaccio starter with smoked salmon, sesame vinaigrette and Yuzu or Lemon Ginger jam will impress your guests every time!
Ingredients For 6 people
- 150g smoked salmon, cut into large cubes
- ½ black radish
- Our Yuzu jam or Lemon Ginger
- Sesame oil
- Olive oil
Instructions
Start by carefully washing the black radish, scrubbing it with a vegetable brush. We'll keep the skin to create a nice contrast of black and white on the plate.
Using a good kitchen knife or a vegetable slicer, thinly slice the radish into rounds.
For the vinaigrette, mix one tablespoon of sesame oil, one tablespoon of olive oil and ½ tablespoon of Yuzu jam or Lemon Ginger.
Next, it's time for plating. Delicately arrange the radish petals on a large flat plate. You can overlap them slightly. Add half a teaspoon of sesame-yuzu vinaigrette onto each petal (more or less, it's fine if not all of them have some); then the salmon cubes onto the petals that already have the sesame-yuzu vinaigrette.
For the finishing touch, you can add a little pepper and some toasted sesame seeds on top.
See you soon for a new recipe!
