Radish and Smoked Salmon Carpaccio
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium radish (s)
- 400 g smoked salmon, sliced
- 2 tablespoon mustard, extra hot
- 2 tablespoon mustard, medium hot
- 4 tablespoon water
- 1 pinch (s) chili powder
- Dill
- pepper, black
- 24 olives, black, pitted
Print Recipe
Pin Recipe Instructions
- Peel the radish and cut into wafer-thin slices with the mandolin. Arrange the salmon with the radish slices on the plate.
- Mix the mustard with the water and the chilli powder to make a sauce. If you like and need dill with salmon, you can cut up fresh dill and add it or add dried dill (with the latter I would let the sauce rest a little). Pour this sauce over the radish and salmon carpaccio.
- Finally, pour black pepper from the pepper mill over the carpaccio and garnish with the olives.
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