John Myers
Salmon Carpaccio
The perfect salmon carpaccio recipe with a picture and simple step-by-step instructions.
- 300 g Salmon fillet
- 300 g Smoked salmon
- 2 size Potatoes
- 2 Pears
- 1 Radicchio
- 10 tbsp Olive oil
- 2 tbsp Lime juice
- 2 tbsp Honey liquid
- 3 Tl Mustard coarse
- 100 g Cream
- 1 bunch Chives
- 1 bunch Salt and pepper
- Peel, wash and dice the potatoes. If necessary, peel and quarter the pear, remove the core and also dice. Clean the radicchio, rinse, spin dry and cut into strips. Rinse the chives, shake dry and cut into small rings. Mix together the lime juice, 6 tbsp olive oil, honey and mustard.
- Cut the salmon fillet into thin slices and layer them alternately with the smoked salmon slices in an ovenproof dish. Spread the lime-honey-mustard marinade on top and let it steep in the preheated oven at 150 ° for about 5 minutes.
- Heat 4 tablespoons of olive oil in a pan and fry the potato cubes over low to medium heat for about 8 minutes until golden brown. Add pear cubes and fry briefly. Carefully mix in the radicchio strips. Season everything with a little salt and pepper.
- Spread the potato and pear mixture over the salmon. Mix the cream with the chives rings and pour over them.
Facebook Comments