Beetroot carpaccio with salmon tartare and wasabi cream

Beetroot carpaccio with salmon tartare and wasabi cream

46 ratings

Johann Lafer


„Exactly the right starter for a special occasion. Do try and make this at home!“

Difficulty

Medium 👍
15
min.
Preparation
0
min.
Baking
15
min.
Resting

Ingredients

Servings:-4+
2
cooked beetroots, medium-sized
100 g
crème fraîche
10 g
wasabi paste
2 tbsp
rice vinegar
1 tsp
honey
250 g
smoked salmon, without skin or bones
50 g
shallots
2 tbsp
chives
1
lime (juice, divided)
5 tbsp
olive oil (divided)
¾ tsp
salt (divided)
½ tsp
pepper (divided)
½ tsp
cayenne pepper (divided)
garden cress for garnish
Metric
Imperial
  • 2  cooked beetroots, medium-sized
  • 100 g crème fraîche
  • 10 g wasabi paste
  • 2 tbsp rice vinegar
  • 1 tsp honey
  • 250 g smoked salmon, without skin or bones
  • 50 g shallots
  • 2 tbsp chives
  • 1  lime (juice, divided)
  • 5 tbsp olive oil (divided)
  • ¾ tsp salt (divided)
  • ½ tsp pepper (divided)
  • ½ tsp cayenne pepper (divided)
  • garden cress for garnish

Utensils

  • serving ring (7 cm/3 in.)
  • refrigerator
  • citrus press
  • kitchen scissors (optional)
  • whisk
  • 3 small bowls
  • fine mandoline
  • cutting board
  • knife

Enjoy with

Champagne
A wonderfully festive pairing for the start of a celebratory meal.

Nutrition per serving

Cal
377
Protein
15g
Fat
45g
Carb
13g

Step 1/6

For the wasabi cream, add crème fraîche, wasabi paste, and some lime juice to a small bowl. Stir to combine. Season with salt and pepper. Refrigerate for approx. 15 min.
  • 100 crème fraîche
  • 10 wasabi paste
  • ½ lime (juice)
  • ¼ tsp salt
  • ¼ tsp pepper
  • refrigerator
  • citrus press
  • small bowl

For the wasabi cream, add crème fraîche, wasabi paste, and some lime juice to a small bowl. Stir to combine. Season with salt and pepper. Refrigerate for approx. 15 min.

Step 2/6

For the beetroot carpaccio, finely slice beets, using a mandoline. In a small bowl, whisk together rice vinegar, olive oil, and honey. Season vinaigrette with salt and cayenne pepper. Set aside.
  • 2 cooked beetroots, medium-sized
  • 2 tbsp rice vinegar
  • 4 tbsp olive oil
  • 1 tsp honey
  • ¼ salt
  • ¼ cayenne pepper
  • whisk
  • fine mandoline
  • small bowl

For the beetroot carpaccio, finely slice beets, using a mandoline. In a small bowl, whisk together rice vinegar, olive oil, and honey. Season vinaigrette with salt and cayenne pepper. Set aside.

Step 3/6

For the salmon tartare, finely dice salmon filet and shallots. Chop chives. Combine salmon, shallots, chives, some lime juice, and olive oil in a bowl. Season with salt, pepper, and cayenne pepper. Set aside.
  • 250 smoked salmon
  • 50 shallots
  • 2 tbsp chives
  • ½ lime (juice)
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper
  • bowl
  • cutting board
  • knife

For the salmon tartare, finely dice salmon filet and shallots. Chop chives. Combine salmon, shallots, chives, some lime juice, and olive oil in a bowl. Season with salt, pepper, and cayenne pepper. Set aside.

Step 4/6

Arrange beetroot slices in a circle on serving plates. Place salmon tartare in the center, using a serving ring, and press down carefully. Spread wasabi cream on top. Carefully remove the serving ring.
  • serving ring (7 cm/3 in.)

Arrange beetroot slices in a circle on serving plates. Place salmon tartare in the center, using a serving ring, and press down carefully. Spread wasabi cream on top. Carefully remove the serving ring.

Step 5/6

Garnish with garden cress and drizzle vinaigrette on top.
  • garden cress for garnish
  • kitchen scissors

Garnish with garden cress and drizzle vinaigrette on top.

Step 6/6

Enjoy!

Enjoy!