Tune into Donal's Christmas Meals in Minutes on Thursday, 21st of December at 7:00pm on RTÉ One.
Ingredients
Total Prep Time: 15 Mins
Serves 4
- 50g radishes, sliced thinly
- 2 tblsp white wine vinegar
- 1 bulb fennel, sliced thinly
- 1 tblsp fresh horseradish root, finely grated
- 100g cream, whipped
- 400g smoked salmon, cut into long slices
- 1 small red onion, sliced thinly
- 2 oranges, peeled and segmented
- 2 preserved lemons, flesh removed and discarded and the zest finely diced
- A handful of pea shoots or watercress
- A drizzle of extra virgin olive oil, to serve
Method
- First, lightly pickle the radish slices by putting them in a small bowl with the vinegar for about 30 mins. Meanwhile, mix the horseradish with the whipped cream in a small bowl and season with salt.
- Lay the salmon slices on the base of a large platter. Arrange the slices of radishes and orange segments on top of the salmon. Scatter on the preserved lemon, fennel, and red onion.
- Next, shape the horseradish into quenelles by using 2 teaspoons to scoop and roll it and place on the dish.
- Finally, scatter with the pea shoots, and drizzle over a little oil before serving
