Smoked salmon carpaccio with pomegranate
Ingredients
for 4 person
1 tbsp | olive oil |
3 slice | pumpernickel, crumbled |
¼ tsp | fennel seeds, finely crushed |
1 pinch | sea salt |
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 |
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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