Smoked Salmon Carpaccio with Fennel, Beetroot, and Orange

Smoked Salmon Carpaccio with Fennel and Orange Recipe
Category: Appetizer | Serves: 2

This elegant and refreshing smoked salmon carpaccio, accompanied by thinly sliced fennel, earthy beetroot, and juicy orange segments, offers a delightful combination of flavors and textures that are sure to impress at any gathering. The slight crunch of fennel, the sweet-tart citrus, and the delicate richness of smoked salmon come together in perfect harmony, making this dish not only visually stunning but also a treat for the taste buds.

Ingredients:

Instructions:

1. Prepare the Fennel
   Begin by washing the fennel thoroughly. Cut off both ends of the fennel bulb, then slice it in half lengthwise. Using a mandoline slicer, thinly slice the fennel into rounds, aiming for a thickness of around 2mm. Once sliced, place the fennel in a bowl of ice-cold water to help it curl and crisp up, allowing it to retain its shape and texture. Set it aside to soak while you prepare the other ingredients.

2. Prepare the Orange and Beetroot
   Peel one of the oranges and segment it carefully, removing all the pith. Keep the segments aside in a small dish. For the pre-cooked beetroot, use the mandoline to slice it thinly, ensuring the slices are not too thin. Using a star-shaped cookie cutter, cut the beetroot slices into star shapes for a decorative effect. Set these aside as well.

3. Make the Citrus Vinaigrette (Citronette)
   For the dressing, use the juice of the second orange. In a small bowl, combine the freshly squeezed orange juice with a drizzle of extra virgin olive oil. Season with fine salt and freshly ground pink peppercorns to taste. Whisk the mixture well until it emulsifies into a smooth, tangy dressing.

4. Assemble the Carpaccio
   Once the fennel has softened and curled slightly in the ice water, drain it well and transfer it to a clean bowl. Toss the fennel with the citrus vinaigrette to coat it evenly.

5. Layer the Ingredients
   To assemble, place a 9 cm (about 3.5-inch) round cookie cutter or a ring mold in the center of a serving plate. Begin layering the ingredients inside the mold, starting with approximately 30 grams of dressed fennel. Add 3 orange segments and 3 star-shaped beetroot slices on top. Repeat the layers to create a second, similar layer on top, forming a neatly stacked tower of fennel, orange, and beetroot.

6. Finish the Dish
   Carefully lift off the mold to reveal a beautiful tower of vegetables and fruits. Arrange the smoked salmon slices delicately around the stack. For an extra touch, sprinkle some wild fennel fronds on top, if desired, and finish with a few cracked pink peppercorns for a subtle spice.

7. Serve and Enjoy
   Your smoked salmon carpaccio with fennel and orange is now ready to be served. This dish makes an excellent light appetizer, offering a refreshing and colorful start to any meal. The combination of flavors—smoked salmon, tangy citrus, earthy beetroot, and crisp fennel—creates a beautiful balance that is sure to delight.

This recipe is perfect for special occasions or when you’re looking to serve something fresh and flavorful that doesn’t require too much time in the kitchen. The delicate layers and beautiful presentation will make this smoked salmon carpaccio a centerpiece of your appetizer spread, while the citrus dressing adds a burst of brightness that ties all the elements together. Enjoy the sophisticated simplicity of this dish!