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Smoked Salmon with Goats' Cheese and Beetroot Carpaccio
a white plate topped with food on top of a red sauce and garnish
sainsburysmagazine.co.uk

Smoked salmon with goats’ cheese, lemon mousse and beetroot carpaccio | Sainsbury`s Magazine

112 ratings
· 1hr 25min · 4 servings
Step-by-step method for making Smoked salmon with goats’ cheese, lemon mousse and beetroot carpaccio yourself.
sainsburysmag
Sainsbury's magazine

Ingredients

Seafood
• 100 g Sockeye salmon, wild smoked
Produce
• 300 g Beetroot, raw
• 1 Lemon
• 2 Radishes
• 2 sprigs Tarragon
Baking & Spices
• 40 g Caster sugar
Oils & Vinegars
• 1 Olive oil, extra-virgin
• 100 ml White wine vinegar
Dairy
• 125 g Abergavenny goats' cheese
• 50 ml Double cream
Other
• ½ sheet Dr Oetker premium grade leaf gelatine

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