Radish Carpaccio with Apple and Smoked Salmon

Radish Carpaccio with Apple and Smoked Salmon

  • Preparation 20 min
  • Makes 4 appetizers
  • Gluten-free
  • Egg-free

Categories

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

  • Carpaccio

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

To help you with this recipe

RICARDO Multifonctional Mandolin

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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