Smoked salmon carpaccio-style salad with a pomegranate and Prosecco dressing
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Nutritional Info
-
Energy
1070KJ
256KCAL
13% -
Fat
17.7g
med
25% -
Saturates
7.5g
high
38% -
Sugars
5.0g
low
6% -
Salt
2.14g
high
36%
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.