50 g radishes, finely sliced into rounds
1 ½ tbsp white wine vinegar
3 tsp strong horseradish
100 g double cream, lightly whipped
400 g smoked salmon, cut into long slices
100 g cooked beetroot, finely sliced into rounds
2 oranges, peeled and segmented
2 preserved lemons, finely diced
1 handful snow pea shoots
Drizzle of extra virgin olive oil, to serve
- First, lightly pickle the radish slices by putting them in a small bowl with the vinegar for at least 30 mins. Meanwhile, mix the horseradish with the whipped cream in a small bowl and season with salt.
- Lay 100g of the long salmon slices on 4 rectangular plates in a neat rectangle shape. Put 3 discs of beetroot on top of the salmon in different places. Arrange about 6 slices of the pickled radish around the salmon too. Add a few orange segments and some of the preserved lemon.
- Next, shape the horseradish into quenelles by using 2 teaspoons to scoop and roll it. Put 3 quenelles on each plate. Finally, scatter with the pea shoots, and drizzle over a little oil before serving.