Potato and salmon carpaccio

Ingredients for 4 servings:

• 200 g smoked salmon slices
• 500 g jacket potatoes
• 15 radishes
• 30 g Parmesan, sliced
• 100 ml rapeseed oil
• 2 tsp mixed herbs, possibly frozen
• 4 tsp capers
• 2 tbsp lemon juice
• Salt and pepper, freshly ground
• Arugula or lamb’s lettuce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with smoked salmon and radishes

Peel the cooked potatoes, trim and wash the radishes, and slice both thinly using a mandoline or slice very thinly with a knife. For the dressing, puree the oil, 2 teaspoons of capers, and lemon juice, and season with salt and pepper. Divide some of the dressing between 4 plates or a platter. Arrange the potato and radish slices alternately with the salmon slices on the dressing, season with salt and pepper, and top with the remaining capers and Parmesan shavings. Finally, drizzle the remaining dressing over the carpaccio and garnish with arugula or lamb’s lettuce. This dish is delicious with baguette, focaccia, ciabatta, or pretzels as a starter, a small meal, or arranged on a platter for a buffet or brunch!