Looking for a classy, delicious appetizer with subtle flavors? Look no further and try this recipe featuring smoked salmon, daikon and diced apples, all drizzled with a delicious apple juice and maple syrup vinaigrette.
Daikon, also known as white radish or winter radish, is often used grated or julienned. Here, it is cut into thin slices.
Prep Time: 20 minutes
Difficulty: easy
Serves: 4
Type: gluten-free, egg-free
Ingredients
For the apple vinaigrette
- 1/4 cup old-fashioned apple juice (60 ml)
- 2 tbsp. cider vinegar
- 2 tbsp. diced unpeeled red apple
- 1 tbsp. maple syrup
- 1 tbsp. olive oil
- 1 French shallot, minced
- 1 radish, finely diced
For the carpaccio
- 1/2 lb daikon, peeled and thinly sliced with a mandolin (225 g)
- 1 radish, finely diced
- 4 oz smoked salmon, thinly sliced (115 g)
- 1/4 cup crème fraîche/sour cream (60 ml)
- 2 tbsp. crushed toasted hazelnuts
- Dill, to taste
Instructions
Start by preparing the apple vinaigrette: combine all ingredients in a bowl. Season with salt and pepper.
Next, prepare the carpaccio: thinly slice the daikon with a mandolin and line the bottom of the plates to form a rosette.
Form small rolls or rosettes with the smoked salmon and arrange on the plates. Garnish with diced radish.
Garnish with crème fraîche/sour cream, hazelnuts and dill. Drizzle with vinaigrette.
Serve immediately.
