in Recipes

Smoked salmon on cucumber carpaccio

updated

Spread the love

Ingredients for 4 servings:

  • 1 cucumber(s)
  • 2 tsp wasabi paste
  • 1 tbsp olive oil
  • 1 tbsp horseradish (cream)
  • 150 g smoked salmon, uncut, can also be used sliced
  • ¼ bunch parsley or dill tips

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Light starter

Wash and peel the cucumber. Then slice or grate as thinly as possible. Arrange the cucumbers on a plate, as is typical for carpaccio. Mix the wasabi, olive oil, and horseradish cream until a smooth cream forms. Using a brush, spread a thin layer of this cream evenly over the cucumbers. Then place the salmon on top of the cucumbers, approximately 35-50g per plate for an uncut piece. If the salmon is already sliced, 3-4 slices are suitable per serving. Fresh curly parsley or dill sprigs are ideal for decoration and to round off the flavor.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pumpkin cheese soup

Watermelon-Feta Salad