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Print this Recipe    Smoked Sturgeon

Smoked Sturgeon with Beetroot Carpaccio

16 slices smoked salmon
2 potatoes
2 boiled beetroots
100 gr. (3 1/2 oz) chanterelles
olive oil
salt, pepper
balsamic vinegar
Salad garnish

80 gr. (2 2/3 oz) chives
200 ml. (6 2/3 fl oz) olive oil
1 ice cube
salt, pepper
sugar

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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