Salmon Carpaccio
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large potatoes
- 10 tablespoon olive oil
- 2 pear (s)
- 300 g salmon fillet (s), fresh
- 300 g salmon, smoked, sliced
- 2 tablespoon lime juice
- 2 tablespoon honey
- 3 teaspoons mustard, coarse-grained
- 1 small radicchio
- 100 g whipped cream
- salt and pepper
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Peel, wash and dice the potatoes. Heat about 4 tablespoons of olive oil in a pan and fry the diced potatoes for 6-8 minutes until golden brown.
- Quarter, core and dice the pears, add to the potatoes and fry for 2 minutes.
- Cut the salmon into thin slices and layer them alternately on a plate with the smoked salmon slices.
- Mix the lime juice, 6 tablespoons of olive oil, honey and mustard and pour over the salmon; Heat for approx. 5 minutes in the oven at 150 °.
- Clean the radicchio and cut into fine strips, mix with the potatoes just before serving. Season with salt and pepper.
- Finely chop the chives and add to the cream. Pour the potato and pear mixture over the salmon and spread the chive cream over the salmon.
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