Salmon carpaccio

Ingredients for 4 servings:

• 2 large potatoes
• 10 tbsp olive oil
• 2 bulb(s)
• 300 g salmon fillet(s), fresh
• 300 g smoked salmon, sliced
• 2 tbsp lime juice
• 2 tbsp honey
• 3 tsp coarse-grained mustard
• 1 small radicchio
• 100 g whipped cream
• salt and pepper
• 1 bunch of chives

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

lukewarm

Peel, wash, and dice the potatoes. Heat about 4 tablespoons of olive oil in a pan and fry the diced potatoes for 6-8 minutes, stirring occasionally, until golden brown. Quarter, core, and dice the pears, add to the potatoes, and fry for 2 minutes. Cut the salmon into thin slices and arrange them on a platter, alternating with the smoked salmon slices. Mix the lime juice, 6 tablespoons of olive oil, honey, and mustard, and pour over the salmon. Heat in a 150°C oven for about 5 minutes. Trim the radicchio and cut it into fine strips. Mix it with the potatoes just before serving. Season with salt and pepper. Finely chop the chives and add them to the cream. Pour the potato and pear mixture over the salmon and spread the chive cream over the salmon.