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

Ingredients
Preparation

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

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