Garden-style carpaccio of spring vegetables, white sauce and smoked salmon


  • a dozen radishes

  • 4 new carrots
  • 4 spring onions with their stems
  • 1 early turnip
  • 100 g fresh shelled peas
  • 1 organic lime
  • 2 tablespoon(s) of hazelnut oil + 1 drizzle for finishing
  • 80 g fresh cream
  • 4 slices of smoked salmon
  • 30 g crushed hazelnuts
  • 1 handful of young shoots


  1. Clean the radishes, cut them into thin strips. Peel the carrots, onions and turnip. Also cut them into thin strips.

  2. Cook the peas for 12 minutes in a pan of boiling salted water. Drain them and rinse them under ice water.

  3. In a salad bowl, pour the lemon juice, zest, add the hazelnut oil and crème fraîche. Salt, pepper.

  4. Divide the vegetables over 4 plates. Drizzle with hazelnut oil, then arrange the slices of smoked salmon, the crushed hazelnuts and the young shoots. Serve with the creamy sauce.

Similar Posts