Salmon carpaccio tastes great as an appetizer, for lunch or as a delicious cool dish on warm summer evenings.
400 g salmon fillet, preferably salmon
4 tablespoons of good quality olive oil
4 tablespoons lime juice
1 ss pepper, grovknust
2 ts salt
Sauce:
2 dl fresh creams
1 tbsp grated horseradish (get on tube)
3 tablespoons dill, finely chopped
1 tbsp lemon juice
Salt and pepper
Mix all the ingredients together and refrigerate until ready to use.
Decorations:
chervil
green peas, quickly boiled and rinsed under cold water
baby leaf salad
Parmesan cheese, cut with cheese slicer
Place the salmon fillet in the freezer for a couple of hours. Take it out and cut it into razor-thin slices with a sharp knife. Spread the slices over 4 portion plates or a platter and sprinkle with salt and pepper.
Mix olive oil and lime juice and drizzle the mixture over the fish, before letting the fish rest in the refrigerator for 20 minutes. Garnish with Parmesan, salad, peas and chervil and serve with the sauce and possibly good bread.
A little tip at the end, is that this sparkling wine goes perfectly with salmon carpaccio.
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