Christmas Carpaccio

• 1 bunch dill
• half pomegranate (seeded)
• 1 tablespoon freshly grated horseradish
• 1 pound very fresh skinned and boned firm fleshed white fish, like kingfish or cod
• 3 tablespoons creme fraiche
• a few splashes good quality olive oil
• 1 pinch salt and pepper

1. Use a very sharp knife to carve thin slivers of the fish. (This will be easier if the fish is very cold).
2. Arrange about six or seven thin sashimi style slices in an overlapping circle around each small dinner plate.
3. Cover each plate with a square of baking paper and stack the plates on top of each other.
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. 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. 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. Enjoy with rye bread and some shockingly yellow organic butter.

dill, pomegranate, freshly grated horseradish, white fish, creme fraiche, olive oil, salt

Taken from food52.com/recipes/10790-christmas-carpaccio (may not work)