Summary

Ingredients

• 200 g sliced smoked salmon
• 500 g jacket potato (s)
• 15 radishes
• 30 g parmesan, rated
• 100 ml rapeseed oil
• 2 teaspoons herbs, mixed, possibly frozen
• 4 teaspoons capers
• 2 tablespoon lemon juice
• Salt and pepper, freshly ground
• Rocket salad or lamb`s lettuce

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Instructions

1. Peel the cooked potatoes, clean and wash the radishes and slice both into thin slices with a vegetable slicer or cut them very thinly with a knife.
2. For the dressing, puree the oil, 2 teaspoons of capers and lemon juice, season with salt and pepper.
3. Spread part of the dressing on 4 plates or a platter. Arrange the potato and radish slices alternately with the salmon slices on the dressing, season with salt and pepper and top with the remaining capers and parmesan shavings. Finally, drizzle the rest of the dressing over the carpaccio and garnish with rocket or lamb`s lettuce.
4. The dish is very tasty with baguette, focaccia, ciabatta or pretzel as a starter, small meal or arranged on a plate for the buffet or brunch!