Smoked Sturgeon with Beetroot Carpaccio
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- 100 g
- (3½ oz) chanterelles
- 80 g
- (2⅔ oz) chives
- 200 ml
- (6⅔ fl oz) olive oil
16 SLICES SMOKED SALMON
2 BOILED BEETROOTS
1 ICE CUBE
1Peel the potatoes, slice thinly and fry until crisp with oil in a skillet. Peel the beetroots, slice and dab dry with kitchen tissue. Clean the chanterelles.
2Fry briefly in a skillet with olive oil. Season with salt and pepper. Add balsamic vinegar to taste.
3For the chives oil : Puree chives with olive oil and ice cube finely in a blender, season with salt, pepper and sugar.
4To serve : arrange the potato and beetroot slices on plates. Loosely pile the slices of smoked sturgeon on top and garnish with salad. Sprinkle the chanterelles over the salad and pour over the chives.
5Enjoy the full recipe with details @ goo.gl/D83hFG