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Cucumber and egg carpaccio

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Ingredients for 4 servings:

  • 1 egg(s)
  • ½ cucumber(s)
  • 2 tbsp balsamic vinegar, lighter
  • 2 tbsp olive oil
  • 1 small onion(s)
  • 1 m.-sized tomato(s)
  • 1 tsp capers
  • 3 sprigs of dill
  • 1 pinch(s) of sugar or erythritol
  • salt and pepper
  • 100 g North Sea crabs

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Boil the egg hard, rinse, peel, and let cool. Wash the cucumber and slice or thinly slice. Arrange in a circle on 4 plates. Mix the vinegar, salt, and pepper with a little sugar (or erythritol). Whisk in the oil. Peel and finely chop the onion. Wash, peel, deseed, and dice the tomato. Chop the egg. Add everything to the marinade with the capers. Wash, pick, and finely chop the dill. Stir in half of it. Spread the marinade over the cucumbers. Sprinkle with the remaining dill, top with the North Sea crab, and serve. 90 kcal per serving.

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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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