Smoked Sturgeon with Beetroot Carpaccio
Prep time
Cook time
Total time
Cuisine: American
Serves: 5
  • 16 slices smoked salmon
  • 2 potatoes
  • 2 boiled beetroots
  • 100 gr (3½ oz) chanterelles
  • olive oil
  • salt, pepper
  • balsamic vinegar
Salad garnish
  • 80 g (2⅔ oz) chives
  • 200 ml (6⅔ fl oz) olive oil
  • 1 ice cube
  • salt, pepper
  • sugar
  1. Peel the potatoes, slice thinly and fry until crisp with oil in a skillet. Peel the beetroots, slice and dab dry with kitchen tissue. Clean the chanterelles.
  2. Fry briefly in a skillet with olive oil. Season with salt and pepper. Add balsamic vinegar to taste.
  3. For the chives oil : Puree chives with olive oil and ice cube finely in a blender, season with salt, pepper and sugar.
To serve : arrange the potato and beetroot slices on plates. Loosely pile the slices of smoked sturgeon on top and garnish with salad. Sprinkle the chanterelles over the salad and pour over the chives.
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