Summary

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

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Instructions

1. Peel the radish and cut into wafer-thin slices with the mandolin. Arrange the salmon with the radish slices on the plate.
2. 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.
3. Finally, pour black pepper from the pepper mill over the carpaccio and garnish with the olives.