Radish Carpaccio with Apple and Smoked Salmon

Name: Radish Carpaccio with Apple and Smoked Salmon
Prep time: 20 min
Total time: 20 min
Yield: 4 appetizers
Ingredients: ¼ cup (60 ml) old-fashioned apple cider; 2 tbsp (30 ml) apple cider vinegar; 2 tbsp red apple, unpeeled, cut into small dice; 1 tbsp (15 ml) maple syrup; 1 tbsp (15 ml) olive oil; 1 shallot, thinly sliced; 1 radish, cut into small dice; ½ lb (225 g) daikon, peeled and thinly sliced on a mandoline (see note); 1 radish, cut into small dice; 4 oz (115 g) smoked salmon, thinly sliced; ¼ cup (60 ml) crème fraîche; 2 tbsp roasted hazelnuts, chopped; Dill fronds, to taste

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Preparation 20 min
Makes 4 appetizers

Gluten-free
Egg-free

Ingredients

Apple Dressing
- ¼ cup (60 ml) old-fashioned apple cider
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp red apple, unpeeled, cut into small dice
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) olive oil
- 1 shallot, thinly sliced
- 1 radish, cut into small dice
Carpaccio
- ½ lb (225 g) daikon, peeled and thinly sliced on a mandoline (see note)
- 1 radish, cut into small dice
- 4 oz (115 g) smoked salmon, thinly sliced
- ¼ cup (60 ml) crème fraîche
- 2 tbsp roasted hazelnuts, chopped
- Dill fronds, to taste

Preparation

Apple Dressing
- In a bowl, combine all of the ingredients. Season with salt and pepper.
Carpaccio
- Line the bottom of four plates with the daikon slices.
- Drizzle with the dressing. Top with the radish, smoked salmon, crème fraîche, hazelnuts and dill.

Note from Ricardo

You can use either white or purple daikon; the taste is the same. To enhance the presentation of this dish, roll up the smoked salmon slices or form them into rosettes

Personal Note

RICARDO Multifonctional Mandolin

39.99 $

This mandolin has three different size blades that allow for rapidly and safely julienning or thinly slicing vegetables like beets, for example.

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Radish Carpaccio with Apple and Smoked Salmon

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