Title: Terry's Smoked Sturgeon with Beetroot Carpaccio.
Categories: Entree Fish Smoke Salmon
Yield: 4 Servings

16	sl	Smoked salmon
2		Potatoes
2		Boiled beetroots
100	g	(3 1/2 oz) chanterelles
		Olive oil
		Balsamic vinegar
		Salad garnish
		Salt, pepper
		Salad garnish
		Chives oil :
80	g	(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 dad 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 garnish with salad. Sprinkle the chanterel les over the salad and pour over the chives.

"Recipes from a real Chef" Terrys Mitchell's Recipes

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