Beet Carpaccio with Smoked Salmon and Pomegranate a Colourful Starter Course
This starter course with thinly sliced beets is a brightly-hued plate to start a meal. The deep-purple beets and bright pink salmon are festive and bursting with flavour. This dish is a light first course or terrific for a cold lunch in the warmer months.
Beetroot Carpaccio with Smoked Salmon and Pomegranate
An easy, colourful first course (or lunch dish) that is full of antioxidants.
Ingredients
- 2 large slices Smoked Salmon good quality or wild, if possible
- 2 small Raw Beetroots or 1 large one
- 1 whole Pomegranate or pre-prepared Pomegranate seeds
- a sprig of Dill
- Honey Mustard
- Lemon juice
- olive oil
- to taste Salt and Pepper
Instructions
- Thinly slice the raw beets and arrange in a flower shape on your plate.
- Tear of pieces of the smoked salmon and add over the top.
- Then half your pomegranate and extract some pomegranate seeds with a pointy knife (use the rest for tomorrow's breakfast) and sprinkle over the plate.
- Chop the dill and mix with a small spoon of honey mustard, lemon juice and olive oil, until you get a relatively runny consistency.
- Lightly season with pepper and salt (remember the salmon is already salty). Spoon the vinaigrette over the dish, making sure you reach the beetroots on the outside.
- Pour two glasses of chilled Mirabeau rosé and serve!
Tried this recipe?Let us know how it was!
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Posts
No Comment