Salmon Carpaccio with Pickled Radishes
Salmon carpaccio is a light dish and the perfect way to start a meal. This delicious recipe is straightforward to make and can be prepared with fresh or smoked salmon.
EQUIPMENT (click pictures for details)
Ingredients
- 2 pcs sushi grade salmon fillets 100 gr each
- 1 pc lemon
- 60 ml extra virgin olive oil
Sweet pickling water
- 60 gr caster sugar
- 60 gr white wine vinegar
- 60 gr water
For the garnish and decoration
- 1 pc red radish
- 1 pc green radish
- 1 pc daikon
- Spring onion, dill, preserved lemon skin
Instructions
Prepare the sweet pickling water
- Bring the water, vinegar and sugar to the boil and cook for one minute until the sugar has dissolved.Remove from the stove and cool.
Prepare the garnish
- Use a mandoline to thinly slice all radishes.
- Calibrate the radish slices with a small round cutter.
- Place the radish slices in separate bowls and cover with the cold sweet pickling water for 10-15 minutes.
Prepare the carpaccio
- Slice the salmon fillet into small strips 1-2mm thick.
- Arrange the salmon strips on a plate, season with salt, freshly ground pepper, lemon juice and olive oil and then refrigerate for a short time.
Plating
- Place the radish slices on your chopping board and make a cut to the centre.
- Fold each radish slice into a ‘cone.’ Repeat this with all radishes needed.
- Arrange the folded radishes on top of the carpaccio and garnish with spring onion, dill, and preserved lemon skin.
Nutrition for 1 portion
Calories: 364kcalCarbohydrates: 30gProtein: 0.3gFat: 27gCholesterol: 1mgSodium: 16mgFiber: 0.04gSugar: 29gVitamin A: 1IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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