Carpaccio De Gravlax Et Betterave Jaune, Sauce Orange Et Aneth Recipe
Savor the delicate flavor of our Carpaccio de Gravlax, featuring thinly sliced cured salmon that melts in your mouth, accompanied by vibrant yellow beets that add a touch of earthiness. Drizzled with a zesty orange sauce and accented by fresh dill, this dish is a harmonious blend of flavors and colors that will transport your taste buds to a Scandinavian seaside escape.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
Prepare the Yellow Beetroot
Peel the yellow beetroot and slice it thinly using a mandoline or sharp knife. Set aside.
Make the Sauce
In a small bowl, whisk together the orange juice, olive oil, salt, and black pepper until well combined.
Assembly
Assemble the Carpaccio
On a large serving plate, arrange the slices of yellow beetroot in a circular pattern. Top with thinly sliced gravlax salmon.
Drizzle the Sauce
Drizzle the orange sauce over the beetroot and salmon. Sprinkle fresh dill and orange zest on top.
Garnish
Finish with a handful of microgreens for an added touch.