Smoked salmon carpaccio with pomegranate

Name: Smoked salmon carpaccio with pomegranate
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 tbsp olive oil; 3 slices pumpernickel; ¼ tsp fennel seeds; 1 pinch sea salt; ½ tbsp honey mustard; 2 tbsp lemon juice; salt and pepper to taste; 200 g smoked salmon; 6 radishes; 100 g pomegranate seeds; 2 tbsp dill

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pumpernickel crumb

1 tbsp olive oil

3 slices pumpernickel, crumbled

¼ tsp fennel seeds, finely crushed

1 pinch sea salt

Carpaccio

½ tbsp honey mustard

2 tbsp lemon juice

2 tbsp olive oil

salt and pepper to taste

200 g smoked salmon, sliced

6 radishes, sliced

100 g pomegranate seeds

2 tbsp dill, torn into pieces

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How it's done

Pumpernickel crumb

Heat the oil in a non-stick frying pan. Toast the pumpernickel and fennel seeds for approx. 10 mins. until crispy, stirring occasionally, season with salt, leave to cool.

Carpaccio

Combine the mustard, lemon juice and oil, season. Plate up the salmon with the radish, pomegranate seeds and dill, drizzle with the dressing, top with the pumpernickel crumb.

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4 people

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