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Add a photoThis 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.
Ingredients
- 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
Directions
- 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.
- Fry briefly in a skillet with olive oil. Season with salt and pepper. Add balsamic vinegar to taste.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 898g | |
| Recipe makes 5 servings | |
| Calories 1369 | |
| Calories from Fat 767 | 56% |
| Total Fat 85.09g | 106% |
| Saturated Fat 19.34g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 348mg | 116% |
| Sodium 386mg | 16% |
| Potassium 2569mg | 73% |
| Total Carbs 11.72g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.06g | 1% |
| Protein 130.67g | 209% |
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