Christmas Carpaccio

Directions

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.