Salmon tartare on radish carpaccio

Ingredients for 4 servings:

• 400 g smoked salmon slices
• 20 large radishes
• 1 cup cress, approx. 6 tbsp
• 1 lemon(s), juice
• olive oil
• salt and pepper

Instructions

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

simple and sophisticated

Squeeze the lemon. Finely dice the smoked salmon and toss with 8 teaspoons of olive oil, a little lemon juice, and some freshly ground pepper. Wash and trim the radishes, slice or grate them very thinly, and arrange them on 4 plates. Combine 4 tablespoons of olive oil and lemon juice with a little salt and pepper in a cup and drizzle over the radish slices. Arrange the salmon tartare on the bed of vegetables and sprinkle with the cress. Serve with freshly toasted bread, if desired.