smoked sturgeon with beetroot carpaccio
This heavenly smoked Sturgeon with Beetroot Carpaccio recipe was shared by my Italian neighbor. It is one of the best Italian sea food recipes which I have ever tasted. Balsamic vinegar and chives oil give this recipe a paradise food touch.
prep time
15 Min
cook time
10 Min
method
Smoke
yield
5 serving(s)
Ingredients
- 16 SLICES SMOKED SALMON
- 2 POTATOES
- 2 BOILED BEETROOTS
- 100 grams (3½ oz) chanterelles
- OLIVE OIL
- SALT, PEPPER
- BALSAMIC VINEGAR
- SALAD GARNISH
- 80 grams (2⅔ oz) chives
- 200 milliliters (6⅔ fl oz) olive oil
- 1 ICE CUBE
- SALT, PEPPER
- SUGAR
How To Make smoked sturgeon with beetroot carpaccio
-
Step 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.
-
Step 2Fry briefly in a skillet with olive oil. Season with salt and pepper. Add balsamic vinegar to taste.
-
Step 3For the chives oil : Puree chives with olive oil and ice cube finely in a blender, season with salt, pepper and sugar.
-
Step 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.
-
Step 5Enjoy the full recipe with details @ http://goo.gl/D83hFG
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#delicious
Keyword:
#Seafood
Keyword:
#beetroot
Keyword:
#fishrecipe
Keyword:
#salmonfish
Keyword:
#smokedsalmon
Ingredient:
Seafood
Culture:
American
Method:
Smoke
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