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Salmon on cucumber carpaccio

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Ingredients for 2 servings:

  • 300 g cucumber(s)
  • 150 g salmon (smoked salmon)
  • 100 g yogurt (3.8% fat)
  • 50 g sour cream
  • 2 tbsp lemon juice
  • 2 tbsp chives, cut into rolls
  • 1 tbsp dill, chopped
  • 2 slices wholemeal toast
  • salt and pepper

Instructions

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

Low carb, glycemic index

Peel the cucumbers and slice or grate them very thinly. Arrange the cucumber slices decoratively on large plates. Season with salt and pepper to taste. Drizzle the carpaccio with lemon juice and sprinkle with chopped dill. Whisk the yogurt and sour cream until smooth. Stir in the chives and season the sauce with salt and pepper. Cut the toast into cubes or strips and toast in a dry pan until crispy and brown. Arrange the salmon decoratively on top of the cucumber carpaccio, then serve with the chive sauce and bread.

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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.

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