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Smoked salmon with goats’ cheese, lemon mousse and beetroot carpaccio


Serves: 4
timePrep time: 1 hr 15 mins
timeTotal time:
Smoked salmon with goats’ cheese, lemon mousse and beetroot carpaccio
Recipe by Ben Murphy / Recipe photograph by Steve Ryan

Smoked salmon with goats’ cheese, lemon mousse and beetroot carpaccio


Serves: 4
timePrep time: 1 hr 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
310Kcal
Fat
21gr
Saturates
11gr
Carbs
16gr
Sugars
16gr
Fibre
2gr
Protein
14gr
Salt
1.4gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Ingredients

  • ½ sheet Dr Oetker premium grade leaf gelatine
  • 50ml double cream
  • 125g Abergavenny goats’ cheese
  • 1 lemon
  • 300g raw beetroot, peeled
  • 100ml white wine vinegar
  • 2 sprigs tarragon
  • 40g caster sugar
  • 100g wild smoked sockeye salmon
  • 2 radishes, very thinly sliced
  • extra-virgin olive oil, to drizzle

Step by step

Get ahead
Prepare up to the end of step 6 and keep chilled, up to 1 day ahead. Slice the salmon rolls while chilled, then allow all the ingredients to come to room temperature before plating up.
  1. Soak the gelatine in cold water for 5 minutes until softened, then lift out and squeeze out the excess water. Bring the cream to the boil in a small pan. Remove from the heat and stir in the gelatine until melted. Set aside to cool slightly.
  2. Mash the goats' cheese in a small bowl, add the cream mixture, the finely grated zest of about ¼ of the lemon, season with freshly ground black pepper and beat together until smooth. Chill the mixture for 1 hour or until it has firmed up. Spoon onto a sheet of clingfilm and use the clingfilm to wrap it up and form into a neat, rolled log shape, about 25cm long. Chill in the fridge for at least another hour to set.
  3. Remove strips of zest from the rest of the lemon using a vegetable peeler, then trim these into 5cm-long matchsticks. Blanch in boiling water for 5 minutes then drain and put in a small bowl or ramekin.
  4. Slice the beetroot very thinly (a mandolin is ideal for this). Set the beetroot slices out on a board or tray and use a 3cm cutter (or a metal piping nozzle works well too) to stamp out as many discs of beetroot as possible – be prepared for this to be quite time consuming, and wear disposable gloves to avoid staining your hands. Transfer to a bowl.
  5. Mix the vinegar, tarragon and sugar together in a small pan and bring to the boil, stirring to dissolve the sugar. Spoon 2 tablespoons over the lemon zest and pour the rest over the beetroot. Leave both to pickle for about 15 minutes, then drain. Store in the fridge, covered, until ready to plate up.
  6. Lay the smoked salmon out on a sheet of clingfilm to form a rectangle 25cm x 14cm, arranging the salmon so that one of the long edges is neat and straight. Unwrap the goats' cheese mousse and place it along the less neat edge, then roll up the salmon around the mousse, using the clingfilm to help you. Trim off the ends to neaten, then cut into 8 x 3cm-long sections.
  7. To plate up, arrange the pickled beetroot in a neat circle (about 8cm in diameter) in the centre of each plate (use a cook's ring as a guide if you wish). Sit 2 pieces of salmon-wrapped mousse on each plate, one horizontally, one upright. Scatter with a few slices of radish and some of the pickled lemon zest. Drizzle with a little olive oil just before serving.

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