Special Holidays! Black radish carpaccio, smoked salmon back, sesame vinaigrette and Yuzu jam
With the Christmas season approaching, what could be better than a recipe idea that brings out the best in you? We have chosen simplicity in order not to be overwhelmed on the day. But promised, this starter of black radish carpaccio, smoked salmon back, sesame vinaigrette and Yuzu jam will surely impress your guests!
The ingredients For 6 people
- 150g smoked salmon, coarsely diced
- ½ black radish
- Our Yuzu jam
- Sesame oil
- Olive oil
First, wash the black radish thoroughly by rubbing it with a vegetable brush. We will keep the skin to provide a nice contrast of black and white on the plate.
Using a good kitchen knife or vegetable grater, thinly slice the radish into slices.
For the vinaigrette, mix one tablespoon of sesame oil, one tablespoon of olive oil and ½ tablespoon of Yuzu jam.
Then it's time for training. Carefully place the black radish petals on a large flat plate. You can overlay them by half. Add half a teaspoon of sesame-yuzu vinaigrette to each petal (more or less, it doesn't matter if not all of them have it); then the salmon cubes on the petals that already have sesame-yuzu vinaigrette.
For the finishing touch, you can add a little pepper and a few toasted sesame seeds on top.
See you soon for a new recipe!
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