Smoked Sturgeon with Beetroot Carpaccio

Smoked Sturgeon with Beetroot Carpaccio recipe shared by RecipesnFood.

Smoked Sturgeon with Beetroot Carpaccio

This heavenly smoked Sturgeon with Beetroot Carpaccio  recipe was shared by my Italian neighbor. It is one of the best Italian sea food recipes which I have ever tasted. Balsamic vinegar and chives oil give this recipe a paradise food touch. If you want to surprise your friends and family with your knowledge and expertise of European cuisine, this recipe can be a perfect beginning. Apart from being super delicious, it is a healthy treat as well as it contains beet root and olives in chive oil puree.

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.
See more:



Leave a Reply