John Myers
Zucchini Carrot Carpaccio with Salmon Tip
The perfect zucchini carrot carpaccio with salmon tip recipe with a picture and simple step-by-step instructions.
- 2 piece Zucchini
- 2 piece Carrots
- 1 tsp Olive oil
- 1 pinch Salt
- 1 pinch Pepper
- Balsamic Cream
- 2 piece Salmon tip
- 1 piece Spring onions fresh
- 2 handful Lamb’S lettuce
- 1 piece Lettuce heart
- Wash the carrots and zucchini. Halve the carrots. Peel thin slices lengthways with an asparagus peeler.
- Season the zucchini with salt and pepper to taste.
- Heat the olive oil in a pan and lightly fry the zucchini slices side by side on both sides. If you can turn them loosely, you are almost done. Let cool slightly on a plate. In the meantime, fry the spring onions and carrots.
- Wash the lettuce heart, half of the stalk can be removed. Arrange the leaves in a small basket on the plate and fill with a handful of lamb’s lettuce. Now put the zucchini slices over them in a star shape. The small spaces are now filled with the carrots. The remaining carrots can serve as a further side dish.
- Fry the salmon on both sides and arrange hot on the plate. Finally, a few drops of balsamic cream on top and taaadaaaa done. This was the first for me. If you have improvements or enhancements, then always bring them to us.
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