Salmon tartare on beetroot carpaccio

Method

• 1)

  Mix the crème fraîche, wasabi paste and half of the lime juice in a small bowl. Stir to combine and season with salt and pepper. Refrigerate the wasabi cream for approximately 15 minutes.

• 2)

  Finely slice the beets for the beetroot carpaccio. Use a mandolin if you have one, if not finely slicing the beetroot will do the job as well. Whisk together the rice vinegar, olive oil and honey and season the vinaigrette with salt and cayenne pepper. Set aside.

• 3)

  Finely dice the salmon fillet and red onions for the salmon tartare. Chop the chives. Then combine the smoked salmon, red onions, chives, the rest of the lime juice and olive oil in a bowl. Season with salt, pepper and some cayenne pepper. Set aside.

• 4)

  Arrange the beetroot slices in a circle on serving plates. Place the salmon tartare in the centre, using a serving ring, and press down carefully. Spread the wasabi cream on top. Carefully remove the serving ring. As last garnish with garden cress and drizzle the vinaigrette on top.