Smoked salmon carpaccio with pomegranate

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

starter Christmas

Total: 20 min. | Active: 20 min.

lactose-free

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Ingredients

for 4 person

Pumpernickel crumb
1 tbsp	olive oil
3 slice	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

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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