Salmon Carpaccio with Pickled Radishes

🧂 Ingredients

• 2 pcs sushi grade salmon fillets

  100 gr each
• 1 pc lemon
• 60 ml extra virgin olive oil
• 60 gr caster sugar
• 60 gr white wine vinegar
• 60 gr water
• 1 pc red radish
• 1 pc green radish
• 1 pc daikon
• Spring onion, dill, preserved lemon skin

Instructions

• 1 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.
• 2 Use a mandoline to thinly slice all radishes.
• 3 Calibrate the radish slices with a small round cutter.
• 4 Place the radish slices in separate bowls and cover with the cold sweet pickling
  water for 10-15 minutes.
• 5 Slice the salmon fillet into small strips 1-2mm thick.
• 6 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.
• 7 Place the radish slices on your chopping board and make a cut to the centre.
• 8 Fold each radish slice into a ‘cone.’ Repeat this with all radishes needed.
• 9 Arrange the folded radishes on top of the carpaccio and garnish with spring
  onion, dill, and preserved lemon skin.

Nutrition Info