John Myers
Zucchini Salmon Carpaccio >>
The perfect zucchini salmon carpaccio >> recipe with a picture and simple step-by-step instructions.
- 300 g Zucchini
- Salt
- White milled pepper
- 2 tbsp Balsamic vinegar
- 1 pinch Dijon mustard
- 3 tbsp Extra virgin olive oil
- 1 Clove of garlic
- 1 Basil
- 100 g Smoked salmon
- Wash the zucchini and remove the stems. Then cut thin slices lengthways with a vegetable peeler or cucumber slicer. Bring plenty of salted water to the boil and blanch the zucchini slices in stages for approx. 1 minute and drain well on a sieve.
- Dry the zucchini with kitchen paper, place on a plate and season with salt and pepper on both sides. Mix the balsamic vinegar, salt, pepper and mustard in a bowl and gradually add the olive oil to a creamy consistency. Squeeze the garlic.
- Spread the marinade evenly on and between the zucchini slices and cover everything in the refrigerator for 30 minutes.
- Spread the smoked salmon on the zucchini and decorate with the plucked basil leaves. With fresh white bread and a glass of Prosecco. 20
Facebook Comments