Christmas Carpaccio

1. 1

   Use a very sharp knife to carve thin slivers of the fish. (This will be easier if the fish is very cold).

2. 2

   Arrange about six or seven thin sashimi style slices in an overlapping circle around each small dinner plate.

3. 3

   Cover each plate with a square of baking paper and stack the plates on top of each other.

4. 4

   Put the stack of fish and baking paper layered plates in the fridge. Weight the top one with a collection of cans or something heavy. Keep the plates in the fridge for at least an hour, or until you are ready to eat.

5. 5

   Make a horseradish cream by combining the grated horseradish and creme fraiche. Thin it slightly with a splash of water. You want it to be the thickness of pouring cream.

6. 6

   To serve remove the baking paper from the top of each plate and decorate each plate with sprigs of dill, pomegranate seeds and dribbles of the horseradish cream. Add a drizzle of olive oil and a sprinkling of good quality sea salt.

7. 7

   Enjoy with rye bread and some shockingly yellow organic butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.