Smoked Sturgeon with Beetroot Carpaccio

1
Jane Kaylie

By
@Recipesnfoodcom

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
5
Prep:
15 Min
Cook:
10 Min
Method:
Smoke

Ingredients

  • 16 SLICES SMOKED SALMON

  • 2 POTATOES

  • 2 BOILED BEETROOTS

  • 100 g
    (3½ oz) chanterelles
  • OLIVE OIL

  • SALT, PEPPER

  • BALSAMIC VINEGAR

  • SALAD GARNISH

  • 80 g
    (2⅔ oz) chives
  • 200 ml
    (6⅔ fl oz) olive oil
  • 1 ICE CUBE

  • SALT, PEPPER

  • SUGAR

How to Make Smoked Sturgeon with Beetroot Carpaccio

Step-by-Step

  1. Peel 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.
  2. Fry briefly in a skillet with olive oil. Season with salt and pepper. Add balsamic vinegar to taste.
  3. For the chives oil : Puree chives with olive oil and ice cube finely in a blender, season with salt, pepper and sugar.
  4. To 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.
  5. Enjoy the full recipe with details @ goo.gl/D83hFG

Printable Recipe Card

About Smoked Sturgeon with Beetroot Carpaccio

Course/Dish: Fish
Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, Healthy




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