Smoked salmon carpaccio-style salad with a pomegranate and Prosecco dressing

Smoked salmon carpaccio-style salad with a pomegranate and Prosecco dressing

The zingy dressing and delicate pickles cut through the richness of the salmon and horseradish cream

, 28 October 2020

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Smoked salmon carpaccio-style salad with a pomegranate and Prosecco dressing
  • 25 Mins

  • Serves: 4

  • Price: £2.46 per serving

Nutritional Info
Each 175g serving contains
  • Energy

    1070KJ

    256KCAL

    13%
  • Fat

    17.7g

    med

    25%
  • Saturates

    7.5g

    high

    38%
  • Sugars

    5.0g

    low

    6%
  • Salt

    2.14g

    high

    36%
of your reference intake.
Typical energy values per 100g: 615kJ/147kcal.
Ingredients
  • 3tbsp white wine vinegar
  • 100ml Prosecco
  • 1tsp caster sugar
  • 4 whole black peppercorns
  • 1 shallot, peeled and thinly sliced
  • 2 radishes, thinly sliced
  • ¼ cucumber, thinly sliced
  • 2 x 120g packs Extra Special Mild & Delicate Scottish Smoked Salmon
  • 100ml whipping cream
  • 1tbsp creamed horseradish
  • 20g watercress sprigs, plus extra to serve
  • 1tbsp orange juice
  • 1tsp olive oil
  • ½tsp Dijon mustard
  • 1tbsp pomegranate seeds
Method
  • Put the vinegar, Prosecco, sugar and peppercorns into a small pan over a medium setting. As soon as it reaches a simmer, take it off the heat. Stir until all the sugar dissolves, then add the shallot, radishes and cucumber, ensuring they are covered. Set aside to pickle for 15 mins.

  • Meanwhile, arrange the smoked salmon on a serving platter, laying the slices flat so that they cover as much of the surface as possible.

  • Whisk the whipping cream to soft peaks and stir through the horseradish. Season with black pepper, then spoon dollops over the salmon at regular intervals.

  • Reserving the pickling liquor, strain the pickled veg and arrange over the salmon. Sprinkle the watercress sprigs over the plate.

  • Just before serving, make the dressing. Put 1tbsp of the reserved pickling liquor and the orange juice into a small bowl, then whisk in the oil, Dijon mustard and a grind of black pepper. Add the pomegranate seeds and drizzle over the salad.

  • Serve the salad with the extra watercress on the side.